1 can Oregon Specialty Fruit™ Rhubarb in Strawberry Sauce
1/2 cup (1 stick) unsalted butter, room temperature, plus more for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon baking soda
1 cup granulated sugar
4 eggs, room temperature
2 teaspoons pure vanilla extract
2 teaspoons finely grated lemon zest
1 cup sour cream
Confectioners’ sugar and whipped cream for serving (optional)
- Position a rack in the center of the oven and preheat oven to 350 degrees. Lightly grease a 9-inch-by-13-inch baking dish.
- Pour Rhubarb and strawberry sauce into a bowl; mash well with a potato masher or fork. Set aside.
- In a medium bowl, whisk together flour, baking powder, salt and baking soda until combined.
- Using an electric mixer, cream butter and sugar on medium-high speed until light and fluffy. Add eggs, one at a time, and beat until combined. Add vanilla extract and lemon zest and beat on low to combine.
- With the mixer on low, add flour mixture in three parts, alternating with the sour cream and beginning and ending with flour. Pour two-thirds of the batter into the prepared pan and smooth with a spatula. Using a spoon, add half of the reserved rhubarb and strawberry sauce in small dollops. Run a wooden skewer or table knife horizontally and then vertically in a swirling motion to create a marbled effect. Top cake with alternating spoonfuls of remaining batter and rhubarb; repeat swirling motions.
- Bake until a skewer inserted into the center comes out clean, about 50 minutes. Let cool on a rack at least 30 minutes. Serve dusted with confectioners’ sugar and lightly sweetened whipped cream, if desired.
Makes 15-18 servings.
•This recipe can be halved to fit an 8-inch square or round baking pan. (In that case, line the pan with buttered parchment paper and invert the cake onto a cooling rack after letting it cool for 10 minutes.)
•The cake can be served both warm and completely cooled.
•It can also be made in a 12-cup Bundt pan.