There are few ingredients I enjoy cooking with more than with rhubarb once it's in season. Besides the fact that it tastes like heaven (in my head that equates to tart, but sweet goodness), rhubarb is the start of something so much more. I'm talking friends over until the wee hours of the night / hanging out beneath the stars / the warm sun against your skin / walking outdoors until your feet ache / kind of memories for me. Rhubarb, while around for a short period of time, signals the beginning of a whole new season for me.
This Rhubarb & Strawberry Snacking Cake is perfect to have as an indulgent breakfast, a sweet treat post dinner, or you know...as a snack (what's in a name?). The cake is just a little dense, but moist—which I prefer. And I love how the rhubarb breaks down into this soft, gooey, burst of flavor with every forkful. Seriously good stuff.
I used this recipe by Smitten Kitchen. There hasn't been a Smitten recipe I haven't liked. Truly! She's one of my heroes. I added strawberries to this recipe, because why not? Just sub 3/4 cups strawberries (sliced) and 3/4 cups rhubarb in place of the 1 1/4 cups rhubarb.
For recipes, I thought I would start categorizing these by difficulty level, just so you have a sense for what you're getting yourself into.
Difficulty Level: Easy (You do need a stand mixer though, FYI)