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Tuesday, May 26, 2009

Rhubarb Cream Cake Variation

Had a pleasant surprise at the farmers' market on Saturday: local Hood strawberries! Not as good as they'll be in a couple of weeks, but still almost-indescribably delicious. So I modified the two rhubarb cream cakes I made this weekend to include some. I still used the rhubarb-custard mixture for the top and bottom layers of filling, but changed to middle layer to a little of the cream plus sliced and sugared strawberries. We saved a few pretty strawberry halves for the top.



Here's a shot that shows how unstable the cake can be when cut. I stabilized the cake I made to give away on Saturday with a few bamboo skewers, which I'd highly recommend if you want to avoid severe layer slippage as seen here.

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