More often than I want to remember, I baked a raspberry and strawberry pie when I was a kid. My kid still talks about the pie all the time. The combination of raspberries and strawberries was probably what made it so tasty. Fresh rhubarb is not yet available at grocery shops in my area, but it is available at local vegetable stalls. For this dish, I use leftover rhubarb since I don’t really have time to travel around to various vendors.
As this is a limited-time offering, you may want to stock up and save some in the freezer. Two little cakes or one big pie may be made from a single pound of mix. There are just 30 calories in a cup of such fleshy leaf stalks, but you’ll get 25 percent of the recommended daily calcium intake. You may lower the number of calories in this dish by using a sugar substitute in place of half of the sugar.
The recipe’s genesis may be traced back to a neighborhood supermarket. The shop used to hand out free recipe cards, and every one I tried turned out great. Nonetheless, I felt the dish might benefit from some modernization, so I used a combination of white and wheat flour. Because vanilla is my favorite flavor, I doubled the recipe. In addition, I used low-fat buttermilk. Fresh strawberries, however, are the greatest addition.
So many individuals I know can’t eat walnuts because of an allergy. If you don’t have walnuts on hand, you may use pecans or almonds instead. Want to satisfy your summer cravings? Baker’s delight! Adding a dollop of gently sweetened whipped cream as a garnish on a cake could be “gilding her lily,” as the expression goes.
INGREDIENTS
The taste of butter in 1/2 cup Crisco (about a stick) (half a stick)
1-and-a-half cups of moderate brown honey (or dark)
At ambient temperature, one big egg
Authentic vanilla extract, 2 teaspoons
White flour, 1 cup, sifted
1/2 cup all-purpose flour
1/2 milligram of salts
Baking soda, one teaspoon
0.5-ounce serving of low-fat buttermilk
One and a half cups of chopped rhubarb
Strawberries, half a cup, sliced
Half a cup of white sugar
2 tablespoons of cinnamon powder
Nuts, around 1/2 cup minced
METHOD
First, prepare a 350-degree oven. Spray a 13-by-9-inch baking sheet and put it aside.
Two, combine the Crisco & brown sugar in a medium basin and beat them with an electric mixer until smooth.
The third step is to combine the egg and vanilla. Mix until airy.
Mix the white flour, whole wheat flour, sugar, and baking soda in a large basin.
5. Alternate adding buttermilk and flour to the wet ingredients in batches.
6Add the rhubarb and strawberries and mix well.
Seven, put the cake batter in the pan.
Place the pan in the middle of the oven and bake about 45 minutes, or until the edges of the cake begin to come away. Suitable for 12 people.