Summer days spent at my grandparent’s house came with one specific snack growing up: rhubarb. My grandpa had a whole amazing garden for most of my childhood, so there was never a shortage of fresh veggies for us to get our hands on while we were out playing in back, but rhubarb season was always extra anticipated.
I have distinct memories of sitting on their back deck, which was always forest green and forever giving me splinters, dipping long stalks of rhubarb in a huge bowl of sugar with my mom and slowly-but-surely finishing them all. The tangy taste of rhubarb is practically made for desserts, so I wanted to recreate that summer treat alongside one of my grandmas best cake recipes–homemade angel food cake. This combo is seriously out of this world, and it’s the perfect “light” summer dessert. It still feels like a treat, but it’s doesn’t weigh you down!
- 1 cup cake flour
- 1 1/2 cups, plus 2 tablespoons sugar
- 1 1/2 teaspoons cream of tartar
- a pinch of salt
- 2 teaspoons vanilla
- 12 large egg whites, at room temperature
Preheat your oven to 375 degrees. In the bowl of a stand mixer, beat the egg whites, cream of tartar and salt until foamy peaks form. Add 3/4 cup sugar, then beat on high again, until the mixture forms very stiff peaks (this will take anywhere from 3-5 minutes, so have patience!). Switch the speed to low, then add the flour, vanilla and remaining 3/4 cup plus 2 tablespoons sugar, mixing slowly until combined (you may have to scrape the bottom, just to make sure you don’t have any leftover dry bits).
Pour the batter into an ungreased pan, then slam it on the counter once or twice to remove any air pockets. Cook for 30-35 minutes, or until the top has browned significantly and springs back slightly to the touch. Cool upside-down on a wire rack–after 20-30 minutes, run a knife gently around the edges and allow the cake to slide out. Cool for another 10 minutes.
- 1 package strawberries, chopped small
- 1 large stalk rhubarb, chopped small
- 1 cup sugar
Place the chopped strawberries, rhubarb and the sugar in a pan over low heat. Stir to coat the strawberries and rhubarb with the sugar, then allow it to reduce down significantly, stirring occasionally for approximately 20 minutes–it will first become a bit watery, and then more of a mush once the strawberries and rhubarb soften.