ISO - Valchemist - Strawberry Rhubarb Layer Cake

[ctr264]

Valchemist, I was reading an old post from 2001 in which you mentioned having a recipe from Eating Well for Strawberry Rhubarb Layer Cake. If you still have that recipe, would you mind posting it. Thanks.

[valchemist]

I will type it in when I get a chance.

it is basically a vanilla cake baked in a 9-inch springform pan. then you slice the cake into two layers and fill it with a strawberry-rhubabrb filling. it has a cream cheese frosting.

[valchemist]

Strawberry-Rhubarb Layer Cake

Cake:
1 1/2 cups SIFTED cake flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs, separated
3/4 c nonfat plain yogurt
1 c sugar, divided
2 tbsp canola oil
2 tsp vanilla
1 egg white
Filling:
1 1/4 c diced fresh rhubarb
1/4 c plus 1 tbsp sugar
1 tsp cornstarch
pinch of salt
pinch of ground cloves
3/4 c diced fresh strawberries
Frosting:
12 oz. reduced fat cream cheese, softened
1/2 c confectioners' sugar
1 1/2 tsp vanilla
Strawberries for garnish

1. Preheat oven to 350. Lightly oil a 9-inch springform. Line the bottom with parchment.
2. In a large bowl, whisk flour, baking powder, soda, and salt. Set aside.
3. In a medium bowl, whisk 2 egg yolks, yogurt, 1/4 c sugar, oil, and vanilla.
4. In a clean bowl, beat 3 egg whites with an electric mixer on medium-high speed until soft peaks form. Gradually sprinkle in remaining 1/2 c sugar, beating until stiff and glossy.
5. Make a well with the dry ingredients. Fold in yogurt mixture with a whisk until just blended. Whisk 1/4 of the beaten whites into the batter. With rubber spatula, fold in the remaining whites. Scrape batter into prepared pan and smoot the top. Tap the pan on the counter to release air bubbles.
6. bake cake for 30 to 40 minutes or until skewer inserted in the center comes out clean. Cool in pan on wire rack for 10 minutes. Loosen edges and invert cake onto rack. Remove paper and let cool completely.




ok, those are the cake instructions. I will type up the frosting and filling and assembly a bit later....

[valchemist]

Filling:

1. In a medium saucepan, combine rhubarb, 1/4 c sugar, cornstarch, salt, and cloves. Bring to simmer over medium-low heat. Cover and cook, stirring occasionally, until rhubarb is tender, about 3 minutes. transfer to a bowl and refrigerate until cold.
2. In a bowl, toss strawberries with remaining 1 tbsp sugar. Let stand at room temperature, stirring occasionally, until juicy, about 30 minutes. Drain and discard juice. Stir strawberries into rhubarb.

Frosting and Assembly:

1. In a mixing bowl, combine cream cheese, confectioners' sugar, and vanilla. Beat with and electric mixer until smooth and creamy.
2. Slice cake into 2 layers. Place top layer cut side up on a platter. Spread eith strawberry rhubarb filling. Top with remaining layer.
3. Not more than 2 hours before serving, spread top and sides of cake with frosting. Garnish with strawberries.

12 servings
255 cal, 6 g protein, 8 g fat, 1 g fiber

Eating Well, May/June 1998

[PoppyJ]

Valchemist,

Thanks for posting the recipe. It looks really good. Did you make it? Was it hard to do?

[ctr264]

Valchemist, thanks so much. The recipe looks great! It is going to be a birthday cake for my Mom, who doesn't like very many desserts, but whose favorites are pretty much anything made with rhubarb or a rhubarb/strawberry combo. Thanks again.

[sherri]

Yum, this cake sounds great. DH keeps asking me to make a rhubarb dessert every time they are in season...will have to try this one!

[valchemist]

I haven't made the cake, but I have to say that it looks pretty easy to me. Sounds yummy, and the picture in the magazine looks very good.