What is strawberry rhubarb cake?

Rhubarb, often called a "cake plant", is fibrous vegetables in all things, buckwheat family. It looks more like a dark red celery and Marco Polo about his journey to China. Rhubarb was originally grown in Asia and was first brought to the United States in about 1790. The colonists are the gentle people they were, soon found that they could make cakes with red stems of this unusual plant. The strawberry rhubarb cake was born. Rhubarb

is extremely sour, so strawberries and added sugar help to smooth out the taste. On the contrary, the rabaria collapses are complemented by strawberry flavors. Strawberry rhubarb cake is more like a sharp or crumbly-it means that it has a fruit filling with a layer of similar bay.

Basic recipe of strawberry rhubarb cake requires: for filling: 1 cup (227 grams) sugar; 3 tablespoons quickly cook tapioca pearls; 1/4 teaspoon salt; 1/4 teaspoon nuts; 1 pound (454 grams) rhubarb, roughly chopped; 1 cup (227 grams) of whole strawberries; OneAnd an unolished cake shell. Holes use flour 1/3 cup (85 grams); 1/3 cup (85 grams) sugar; 1/2 teaspoon of cinnamon; 1/4 teaspoon nuts; 3 tablespoons of butter, slightly softened. Preheat the oven to 400 degrees Fahrenheita (205 degrees Celsius).

For filling, combine sugar, tapioku, salt and nutmeg in a mixing bowl. Add rhubarb and strawberries; Mix the fruit. Leave to stand for about 20 minutes. Pour the mixture into the cake shell. If you want to mix the bay, combine the ingredients of the icing, cut in butter until the mixture is crumbly. Sprinkle the mixture on the cake filling. Bake for 35 to 40 minutes.

Cooks also created cakes only rhubarb. The author Laura Ingalls Wilder recalls in her book "The first four years" that she creates a rhubarb cake for a threshing crew (it calls it "plant cakes"). In her hurry to cook the food, neglect the put sugar into the cake and was frozen when one of the dustHe lifted the cake peel on his piece and spread the sugar at the top. "Plant on the cake was so sour," he writes, "and the first bite had to be terrible."

For all its fluctuations, however, rhubarb boasts a large content of fiber and vitamin C. This makes it ideal for use in various applications, not only in strawberry rhubarb cake. It can be used in sauces and salad dressings for a skin kick of taste. It can also be made in jams or canned products, used in cakes and muffins and even as a wine base. Who knew the humble rhubarb plant was so versatile?