Strawberry Rhubarb Loaf
Why I Love This Recipe
This is my first ever cake that Ive made with my own recipe – right from the scratch and guess what ??!! its just perfect..from the texture to the smell to the taste…im sooo soo overwhelmed!! :):) Yeah, i know! It may not be a big deal for many of you experienced bakers out there. I have baked quite a bit – muffins, cupcakes, cakes, cookies – but i have always had a basic reference recipe which i tweak a little in terms of the flavour and stuff. Never have I actually baked a cake from scratch – wait a minute, i already told you that! :D Maybe except for the cookie that I baked for Bloggeraid, but cookies are a lot more easier, there's room for some mistake and you can always make in batches just to see whether it comes out right. But a cake isn't so. Yesterday, the whole day, i spent learning about the ratio of fat to flour to sugar to eggs in a cake, about high ratio cakes and creamed cakes, about what flour does to a cake and what happens if you add more sugar or if you substitute oil for butter. I read soo much that i think i dreamt of a giant cupcake chasing me and trying to tell me that i didn't quite bake it right!!! Duh! So here is my recipe to a very moist and tasty strawberry rhubarb cake.
Ingredients You'll Need
1 1/2 cups All purpose flour
3/4 cups sugar + 1 tbsp
2 oz / 1/2 stick butter, at room temperature
2 oz canola oil
1 oz / 2 tbsp milk ( i used 2%)
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 cup finely chopped strawberries ( about 4 big ones)
1 stalk rhubarb, chopped into small pieces (maybe about 1 1/2 cups – i didnt measure that one)
Heat some water in a sauce pan and bring to a boil. Add the 1 tbsp sugar and the rhubarb pieces to it and let it cook for a couple of minutes. By then the rhubard will become nice and soft and almost pulpy. Strain the liquid and keep aside to make some yummy syrup later on :)
In a big bowl, beat the butter using a hand mixer. Add the sugar also and cream the butter and sugar well. Slowly add the eggs one by one, beating well after each addition. Add the oil and milk as well and beat well. In a separate bowl, mix the flour, baking powder, baking soda and salt. Add the dry ingredients, little by little to the wet ingredients mix and mix using a wooden spoon. You need not use the mixer at this point of time. Add in the rhubarb and the strawberries and give it a quick mix.
Preheat the oven to 350F and grease a loaf pan. Pour the mixture into the loaf pan and place in the middle rack of the oven. Bake for about 40-45 mins or until a knife when inserted comes out clean. Take out the pan and place it on a wire rack to cool a little. Turn out the loaf and let it cool completely before slicing it and enjoying it!! I enjoyed it with some Mango-Raspberry Iced Tea, made from Crystal Light Raspberry Iced Tea Mix and fresh brewed tea using Mango tea leaves i got from Market Spice in Pike Place, Seattle.