Strawberry Rhubarb Cake

This cake is so amazing! I only make it once or twice a year when rhubarb is in season.  It’s buttery sweet goodness is a wonderful pairing with the tart rhubarb. It’s pictured here with vanilla ice cream.

Cake:
3 cups flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
pinch of salt
1 cup of oleo or butter
1 cup of buttermilk
2 eggs
1 tsp vanilla

Filling:
4 cups sliced rhubarb (22oz./605g/1 1/3 lb.)
16 oz. of strawberries
2 tsp. lemon juice
1 cup sugar
1/3 c cornstarch

Topping:
3/4 cup sugar
1/2 cup flour
1 stick of oleo or butter

Prepare the Filling:
Dissolve the cornstarch in the lemon juice Cook the rhubarb, strawberries and sugar together, then add the lemon juice and cornstarch. Cook until thick. Allow to cool while you prepare the cake.
Prepare the Cake:
Stir together the flour, sugar, baking soda, baking powder, and salt. Cut in the oleo or butter until it resembles fine crumbs. In a separate bowl beat the eggs, buttermilk and vanilla then add to the dry ingredients.
Spread 3/4 of the batter in a 9 x 13 inch pan. Spread all of filling over the batter. Spoon the rest of the batter on top of the filling in SMALL mounds. Mix the topping and sprinkle it on top. Bake in a 350 degree oven for 1 hour or until the top is golden brown.

 

Buttermilk Berry Muffins

I just use whatever fresh berries are in season.

• 2 1/2 cups (325 grams) all-purpose flour
• 3/4 cup (150 grams) granulated white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Zest of one orange or lemon
• 1 large egg, lightly beaten
• 1 cup (240 ml) buttermilk
• 1/2 cup (120 ml) safflower or canola oil
• 1 teaspoon pure vanilla extract
• 1 1/2 to 2 cups (360-480 ml) fresh or frozen berries (blueberries, raspberries, strawberries, or blackberries)

1. Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 – 2 3/4 x 1 1/2 inch muffin cups. Set aside.
2. In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.
3. In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
4. Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. Dust with powdered sugar.
5. Makes 12 regular sized muffins or 6 jumbo muffins.
6. Note: If using frozen berries you may have to bake the muffins a little longer than the stated time. Also, if making jumbo sized muffins, again, you may have to bake the muffins a little longer.