Roasted strawberries puréed until smooth make a wonderfully moist cake, while puréed, roasted rhubarb makes a fluffy Swiss meringue frosting. This cake is all about the iconic spring flavor combination that we all love and hold dearly in our hearts. This feeds a crowd, or fills your family’s lunchboxes all week long.
I am pretty darn pumped that it is officially rhubarb season. My rhubarb is HUGE! So big that I am reluctant to cut into it. Ha- just kidding! I can’t wait to chop those stalks down. Really though, I am waiting for strawberry season to hit so I can make the beloved flavor combination of strawberry rhubarb. I always hold my breath, just hoping my rhubarb will make it through to strawberry season since they are so far apart. In the meantime, while I impatiently wait for local strawberries, I like to cut away at the smaller stalks of rhubarb for different treats. And I’ll occasionally…Read More