Have you downloaded the free “strawberries” iPhone app? Now you can access more than 100 strawberry recipes from top food bloggers around the web! Just type “strawberries” in iTunes for a mini strawberry cookbook in the palm of your hand!
Cornmeal, Rosemary & Lemon Cake with Rhubarb & Strawberry Sauce
Check out this Cornmeal, Rosemary and Lemon Cake with Rhubarb & Strawberry Sauce recipe from Dara Michalski at Cookin' Canuck.
1/2 cup fine yellow cornmeal
1/2 cup cake flour
1 tablespoon minced fresh rosemary leaves
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 teaspoon vanilla extract
1 1/4 cup powdered sugar, plus more for dusting
4 egg yolks
2 large eggs
1/2 cup sour cream
1 teaspoon grated lemon zest
Butter and all-purpose flour for pan
1/2 cup granulated sugar
1/2 cup water
3/4 pound rhubarb, trimmed and sliced into 1/4-inch pieces (totaling about 2 cups)
1/2 spring fresh rosemary
1 cup sliced strawberries
Preheat the oven to 350 degrees F, with the rack set in the lower third of the oven. In medium bowl, combine cornmeal, cake flour, minced rosemary leaves, baking powder, and salt.In the bowl of a stand mixer (or in a large bowl, using a hand mixer), beat butter, softened, and vanilla extract until combined.
Turn the mixer on low, slowly add powdered sugar until the butter and sugar are combined. Turn the mixer to high and beat until the mixture is light and fluffy, about 3 minutes. Add egg yolks and whole eggs, beating well after each addition. Turn the mixer to medium speed and add sour cream and grated lemon zest. With the mixer set on low, gradually spoon in the flour and cornmeal mixture. Beat until just combined.
Butter an 8-inch cake pan. Spoon in about 2 tablespoons all-purpose flour and turn the cake pan to coat it with the flour. Turn the pan upside down and tap out any excess flour. Pour the cake batter into the prepared pan and smooth the top with a rubber spatula. Top the pan sharply on the counter to remove any air bubbles. Place the pan into the oven and bake until the top is golden brown and the sides of the cake are pulling away from the edge of the pan, 25 to 35 minutes.
Remove the pan from the oven and place it on a rack to cool. Once cooled, gently remove the cake from the pan and place on a serving platter. Using a fine mesh sieve, dust the top of the cake with powdered sugar.
While the cake is baking, make the sauce. In a medium saucepan, combine sugar and water. Simmer, stirring occasionally, until the sugar dissolves completely. Add the sliced rhubarb and rosemary sprig, and return the mixture to a simmer. Cook until the rhubarb is very tender, about 5 minutes. Add sliced strawberries and simmer for 2 additional minutes. Remove the pan from the heat and let cool for 5 minutes. Pour the mixture in a blender and puree very briefly. The mixture should be mostly smooth, with some small chunks still present.
Slice the cake into wedges and top each slice with a generous amount of the warm rhubarb sauce. Serve.
Other Strawberry Cake Recipes You May Enjoy
- Cocnut Strawberry Cake
- Lemon Strawberry Cake
- Strawberry and Pistachio Mousse Cake with Red Berry Geleé
- Black Pepper Sponge Cake with Balsamic Strawberry Whipped Cream
- Strawberry Ice Cream Cake
- Strawberry Upside Down Cake
- Strawberry Cream Puff Cake
- Strawberry Mug Cake
- Sweet & Creamy Tres Leches Cake with Strawberries
- Blackberry & Strawberry Lemon Cakes for Canada Day & Fourth of July