May 17, 2015, Updated Jun 21, 2023 (It was actually pretty funny, because he’d disappear out of sight to take a dip in the ocean, and reappear minutes later with other dogs chasing him trying to catch the balloon. We only prayed he wouldn’t try to out-swim the balloon as it floated behind him… ha!) I made a chocolate cake, but you don’t need to see that again. I still wanted to share a cake recipe to celebrate, so made another one – this Strawberry Rhubarb Cake. I am so fully obsessed with rhubarb. I love tangy desserts. But it might also be because it is the first “fruit” (technically a veg) to appear at the market in the spring, signalling the start of a glorious pie-filled summer. (P.S. If you love rhubarb recipes, you must also try my Rhubarb Cookies, Rhubarb Muffins, Rhubarb Hand Pies, and Easy Rhubarb Crisp.) I paid through the nose for it at the first farmer’s market of the year, but it has since surfaced at the regular markets and grocery stores. We’ve been eating it a lot. Growing up, my mom would simmer down the ruby stalks to a smooth sauce, which we’d pile on buttered whole wheat toast. I treat it the same way now, but prefer to spoon it onto plain yogurt… or ice cream. This tender yogurt cake is laden with juicy strawberries and rhubarb – the batter really just holds it all together. A buttery brown sugar streusel is marbled over top, creating rustic-looking caramel-ly streaks that sink into the surface. It’s delicious warm from the oven with ice cream, but great at room temperature, too. It’s very moist and stays that way for a few days. What? Someone eats it for breakfast?! Not me… shifty eyes
