Ah, rhubarb. It’s so wonderfully weird.
With its ruby red and green stalks, rhubarb is one of the earliest fruits in season – sprouting up as early as mid-May. And if you have space in your backyard, it’s also one of the easiest plants to grow (and thankfully one of the hardest ones to kill … despite a lot of neglect in my own backyard).
Now … what to do with this tart temptation? Well, rhubarb and strawberries always go together perfectly. Think of them like the cast of a romantic comedy. One is the leading lady – sweet, gorgeous, adored by virtually everybody. The other is the sassy, down-to-earth best friend, who makes everything a lot more interesting.
It’s the perfect pair. Case in point? Our Rhubarb Strawberry Fruit Spread is one of my all-time favorite products. Luscious and sweet-tart, it’s got a lovely smooth texture – and it’s fabulous on everything from toast to sundaes.
In fact, today we’re swirling and twirling it into rich and buttery Absolutely Almond Pound Cake Mix™ – made even better with some fresh chopped rhubarb.
And you know what? I think this is the beginning of a beautiful friendship.
Rhubarb Strawberry Pound Cake
- Yield: 10 Servings
Ah, rhubarb. It’s so wonderfully weird. With its ruby red and green stalks, rhubarb is one of the earliest fruits in season – …
- Absolutely Almond Pound Cake Mix™
- 1 cup water
- 3/4 cup melted butter (1 1/2 sticks)
- 1 cup rhubarb (chopped)
- 1/2 cup Rhubarb Strawberry Fruit Spread
- Preheat oven to 325°. Stir together the first 4 ingredients in a medium bowl. Pour batter into a greased 9 x 5 loaf pan. Dollop spoonfuls of fruit spread on top, and swirl with a knife to create a marbled effect. Bake 55-60 minutes. Cool completely before slicing. If desired, serve with whipped cream and sliced strawberries.
!Tips & Hints
• If you aren’t sure if your cake is quite done, just insert a toothpick in the center to check – it’s ready when it comes out clean.
• For rhubarb-strawberry muffins, just spoon the batter into greased muffin tins; swirl with fruit spread. Bake at 350° for about 30 minutes.
• This would also be delicious with a crumble or streusel type of topping – made with butter, brown sugar, oats and/or shredded coconut.
• Top with whipped cream and strawberries as pictured, or serve with a scoop of vanilla ice cream for summer entertaining.