STRAWBERRY-RHUBARB MORNING CAKE
adapted from Martha Stewart
FRUIT SAUCE:
¼ cup freshly squeezed lemon juice {1 lemon}
1/3 cup cornstarch
3/4 cup sugar
Combine in medium saucepan
ADD:
5 cups strawberries, cleaned and sliced
5 cups rhubarb, cleaned, trimmed and cut into small slices
Cook until rhubarb is soft and sauce has thickened {about 15-20 minutes}. Pour into bowl and let cool.
CRUMB TOPPING:
¾ cup sugar
¾ cup flour
¼ cup Earth Balance, melted
Combine sugar and flour. Pour Earth Balance over sugar and flour mix. Mix until crumbly. Set aside.
CAKE BATTER:
3 cups flour
1 cup sugar
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. sea salt
Whisk together
ADD:
1 cup Earth Balance, softened a bit
Cut into flour mix until incorporated
ADD:
2 eggs
1 ½ cups buttermilk
1 tsp. pure vanilla extract
{I like to pour the buttermilk into a 2 cup liquid measuring cup and mix the eggs and vanilla in}
Preheat oven to 350. Grease pan with Julie’s Pan Release. See recipe below.
Set aside.
Spread pan with half of the CAKE BATTER.
Top with half of the FRUIT SAUCE.
Spread the rest of the Cake Batter on top of the FRUIT, and top with the rest of the FRUIT SAUCE.
Sprinkle with CRUMB TOPPING.
Bake for about 1 hour or until cake is golden brown and springs back when touched in the center. Let cool slightly on wire rack. Serve warm with a TALL glass of fresh orange juice and scrambled eggs.
ENJOY!
Adapted from Martha Stewart.
Recipe shared with: mom's crazy cooking
Very pretty. I like the red kitchen scale.
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