Strawberry-rhubarb breakfast cake from Muffins: Williams-Sonoma Collection (page 76) by Beth Hensperger

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute walnut oil for canola oil, and frozen rhubarb for fresh rhubarb.

  • Breadcrumbs on May 28, 2012

    p. 76 The first rhubarb of the season always has me searching for new recipes to put spring’s bounty to use. This sounded like a great recipe to do just that and I opted to up the rhubarb content in place of some of the strawberries (roughly a 50/50 mix) to ensure the rhubarb’s lovely tart flavours shone through. This recipe is quick and easy to prepare, especially if an electric mixer is used. My cake rose to almost 6 inches though my topping of cinnamon-sugar never did turn golden brown. The book suggests you use an angel food cake pan w a removable bottom. I just used a regular angel food cake pan that I buttered then dusted w breadcrumbs and hoped for the best. Happily the cake released without issue. This recipe produced a delicious cake. Light, airy and moist on the inside with a lovely crunchy exterior. This cake endured the morning commute and made for a perfect spring breakfast cake. Photos here: http://chowhound.chow.com/topics/847336#7367353

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