This cake is great when you’re short on time. It doesn’t even need fresh fruit, frozen works great. It only takes ten minutes to prepare. I don’t know what else you’d want in a dessert, especially when it’s hot out and you’re trying not to run the oven for long periods of time.
The recipe is an adaption of (what else) a NYT Cooking recipe for Strawberry Spoon Cake. I made some changes and think it ups the game a bit.
You’ll need:
1c. All purpose flour
1/2c. Milk at room temp
1/2c. Butter melted
1c. Rhubarb chopped into 1/2″ pieces
1c. Frozen strawberries thawed
2/3c. Golden yellow sugar (brown is fine, if that’s all you have)
1/2tsp kosher salt
1 tsp baking powder
Preheat your oven to 350°.
In a small saucepan, add 1/3 cup of golden yellow sugar with your rhubarb. Simmer and stirring until the rhubarb breaks down. About 5 minutes. After, add your strawberries and stir and mash a bit to release some of their juices.
In a medium bowl, whisk together the butter, remaining 1/3c of sugar, milk, salt, and baking powder. Slowly whisk in the flour.
Pour batter into a greased 8″ pie or cake tin. Pour rhubarb and berries over the batter.
Bake for 20 minutes or until a toothpick inserted into the batter comes out clean.
Done. Serve it alone or with ice cream, but make sure it’s warm.
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