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Cornmeal, Rosemary & Lemon Cake with Rhubarb & Strawberry Sauce Recipe

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Cornmeal, Rosemary & Lemon Cake with Rhubarb & Strawberry Sauce Recipe
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Ingredients

  • Other desserts with rhubarb and strawberries:
  • Cannelle et Vanille’s Roasted Rhubarb, Strawberry, White Chocolate & Pistachio
  • Smitten Kitchen’s Strawberry Rhubarb Pie
  • Laylita’s Recipes Rhubarb and Strawberry Empanadas
  • No Recipes’ Strawberry Rhubarb Parmesan Crisp
  • Wicked Good Dinner’s Rhubarb Strawberry Shortcake with Rosemary & Chantilly Cream
  • Cornmeal, Rosemary & Lemon Cake with Rhubarb & Strawberry Sauce
  • Cake (minorly) adapted from Giada’s Kitchen: New Italian Favorites by Giada De Laurentiis
  • Cake:
  • 1/2 cup fine yellow cornmeal
  • 1/2 cup cake flour
  • 1 tbsp minced fresh rosemary leaves
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 tsp vanilla extract
  • 1 1/4 cup powdered sugar, plus more for dusting
  • 4 egg yolks
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 tsp grated lemon zest
  • Butter and all-purpose flour for pan
  • Sauce:
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 3/4 lb. rhubarb, trimmed and sliced into 1/4-inch pieces (totaling about 2 cups)
  • 1/2 spring fresh rosemary
  • 1 cup sliced strawberries

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