It’s a holiday weekend and we’re all busy but here’s a super simple recipe. We just adore rhubarb but this time I used strawberries AND rhubarb, as many people don’t think rhubarb by itself is as wonderful as my family does.
I adapted the strawberry rhubarb sauce from https://www.skinnytaste.com/strawberry-rhubarb-compote/ by simply using maple syrup instead of honey. I also used rhubarb I had already frozen. I didn’t even let it defrost, just dumped it in the pan with the chunked up strawberries. The rhubarb was diced more finely than her recipe calls for, about a quarter inch slices, but I think that helped it break down easier from frozen.
Almond Sponge Cake with Strawberry Rhubarb Sauce
Ingredients
- 9 tablespoons maple syrup
- 6 ounces almond flour (about 1 1/3 cups)
- 5 large eggs (separated)
- 1 teaspoon almond extract
- ¼ teaspoon salt
Directions
- Preheat oven to 350 degrees.
- Grease a 9 ½ inch spring form plate, or even just a cake tin, or pie plate. (If using something that you can’t take the ring off, I would use a piece of parchment paper or wax paper in the bottom.)
- Separate the 5 eggs into 2 mixing bowls. (I highly recommend you do the actual separating over a small bowl and then dump the egg yolk into the one bowl and transfer the egg white into the mixing bowl.) If you don’t know how to separate eggs, here’s a simple 1-minute video on it. https://www.youtube.com/watch?v=yAGX-54iR30
- Mix the maple syrup into the egg yolks then stir in the almond extract and almond flour.
- Using a mixer, beat your egg whites and salt until stiff peaks form. (Tip: for best results make sure your bowl and beaters are clean and dry, free of any oil.)
- Fold the egg whites into the egg yolk mixture, about one third at a time. (Basically, folding means to use a large rubber spatula to stir up gently from the bottom.)
- Pour the mixture in the pan and bake for 40 minutes, until a knife or toothpick inserted in the center comes out clean.
Strawberry Rhubarb Sauce
Ingredients
- ¾ pound strawberries, sliced
- ¾ pound rhubarb, diced in quarter inch slices
- 2 tablespoons maple syrup
- 1 tablespoon water
Directions
- Combine the ingredients in a medium saucepan.
- Bring to a boil.
- Reduce to medium low.
- Simmer until the fruit breaks down, about 15 minutes.
- Chill and serve over almond cake. (Preferably with soft whipped cream.)
Melora Johnson's Muse 
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