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

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
View Full Recipe at Cookin' Canuck