Despite my grand aspirations, this weekend was woefully wanting in motivation. Case in point, the strawberries and rhubarb languishing in my fridge. They were purchased last weekend in a hunger induced binge at the market. They were bought with the intention of making a pie. But pie is work, there's all that soft handling, the chilling the rolling, making sure it's the right size, etc. Screw that, I'm a lazy hoar this weekend. So I went in search of something else to make.
Enter the Strawberry Rhubarb Cake. A google search found me this recipe. Buuuut, true to form, I did not have quite the ingredients needed. No oranges to zest, but some dried lemon zest. No heavy cream, so I used skim milk plus an extra egg yolk. Beastie (child number 1, 5 year old boy) helped to grease the pan, a job he found most entertaining, and took 10 times longer than necessary.
I'm sorry, I don't have any pics to share this time, my camera is missing and I'm too busy inhaling this cake (a la' mode with strawberry ice cream) to be bothered to look for it.
Glad to hear you enjoyed it, substitutions and all! That's one of my favorite cakes, it's so simple to throw together, but really packs a lot of flavor. In a similar vein, I adore the cranberry gingerbread cake from Melissa Clark's Cook This Now book, if you can get your hands on some cranberries (frozen should work fine), it's worth making before it seems completely weird to eat gingerbread.
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