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10 rhubarb recipes for spring

Rhubarb compote is delicious on vanilla ice cream. Strawberry rhubarb pie is a classic favorite. See if you find a new favorite among these offerings from Stir It Up! bloggers.

5. Ginger vanilla pound cake with strawberry rhubarb sauce

Eat. Run. Read.
Ginger vanilla pound cake with strawberry rhubarb sauce.

By Mollie Zapata, Eat. Run. Read. 

Ginger Vanilla Pound Cake with Strawberry Rhubarb Sauce 

For the cake:
2/3 cup butter
1-1/2 cups sugar
2 eggs
2 cups sifted flour
3/4 teaspoon baking powder
2 teaspoons ground ginger
2 teaspoons vanilla
3/4 teaspoon salt
2/3 cup milk
3 teaspoon vanilla

Preheat oven to 325 degrees F.

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together the dry ingredients. Add sifted ingredients to creamed mixture, alternating with milk and vanilla. Do not overmix. Pour batter into a greased and floured loaf pan. Bake for about 1-1/4 to 1-1/2 hours, or until a wooden pick or cake tester inserted in center comes out clean.

Strawberry Rhubarb Sauce

1/2 lb. strawberries
1 lb. rhubarb
1/4 cup sugar
2 teaspoon corn starch
1 teaspoon lemon juice
 

Dice rhubarb and strawberries into similar sized 1/2 inch pieces. Mix all the ingredients in a saucepan, and bring to a simmer. Simmer for 10-20 minutes (depending on what texture you want). Remove from heat and cool at least 2 hours. Store sealed in the refrigerator.

When you are ready to serve, slice the pound cake and spoon the strawberry rhubarb sauce over the top.

See the full post on Stir It Up! 

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Mark Sappenfield
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