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Ginger vanilla pound cake with strawberry rhubarb sauce

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Eat. Run. Read.

(Read caption) Ginger vanilla pound cake with strawberry rhubarb sauce.

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Rhubarb is a curious vegetable (actually, the US classifies it as a fruit for tax reasons. The leaves of the rhubarb plant are toxic, but the stalks are edible. It's very tart, which is why it tends to be paired with sweet strawberries. What a fabulous combination, strawberries and rhubarb are match made in heaven, if you ask me!

Though strawberry rhubarb pie is a delicious classic, I'm not too fond of the crust-making process. But cake, now that's more my thing. I decided to go for a pound cake, and to spice things up a bit, I made it a ginger pound cake. Then I topped it with strawberry rhubarb sauce (technically it's a compote).

This was my first rhubarb cooking adventure. Even though the rhubarb seems tough, it actually cooks pretty quickly. I guess it just depends on the texture you're going for. Mine ended up almost jamlike in texture, but in the future I think I'll cook it less so the rhubarb retains some bite. You could also cook half the rhubarb, and then add the other half later in the cooking process to get different textures in your finished sauce (and the same principles go for the strawberries).

Also, I only put one teaspoon of ginger in my pound cake, but it was too mild. Next time I'll do two.

Ginger Vanilla Pound Cake with Strawberry Rhubarb Sauce


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