Name: Strawberry Rhubarb Tres Leches Cake
Ingredients: 11 ounces Rhubarb (ends trimmed, sliced); 3 tablespoons Sugar; 1 cup Water; Unsalted butter (for greasing the baking dish); 1 ½ cups Bob's Red Mill Organic Unbleached Flour; 2 teaspoons Baking powder; ½ teaspoon Fine grain sea salt; 3 Eggs (at room temperature); 1 teaspoon Good vanilla; ½ cup Whole milk; 1 ½ cups Half and half ((I used a mix of whole milk and heavy cream here)); 1 12-ounce can Evaporated milk; 1 14-ounce can Sweetened condensed milk; 2 cups Cold heavy cream; ⅓ cup Confectioners' sugar; 1 Zest of 1 small lemon; Sliced strawberries (for topping)

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When I think of spring, the first thing that comes to mind is the lively combination of strawberries and rhubarb. That’s why I love making a Strawberry Rhubarb Tres Leches Cake during this season. Each bite is a delightful harmony of flavors and textures, with the creamy milk soak just elevating the moist cake to new heights. I remember the first time I made this cake; it was for a family gathering, and everyone was raving about it. The bright colors of the strawberries on top were inviting, and the sweet-tartness of the rhubarb paired beautifully with the creamy layers. It was a hit! Every time I serve this cake, I’m reminded of those joyful moments, and I can’t help but smile. This recipe brings together the best of spring ingredients, making it perfect for any celebration or just a lovely weekend treat.

Recipe Snapshot

Total Time:
60 mins

Prep Time:
0 mins

Cook Time:
0 mins

Difficulty:
Easy

Calories:
350 kcal

Protein:
6 g

Diet:
Gluten-Free, Low FODMAP

Fat:
16 g

Tools Used:
Frying Pan, Whisk, Oven, Chef’s Knife, Mixing Bowl, Wooden Spoon, Baking Sheet

What Sets This Strawberry Rhubarb Tres Leches Cake Apart

Fresh Ingredients

You might wonder why I love this Strawberry Rhubarb Tres Leches Cake so much. The answer is simple: the freshness of the ingredients. The strawberries add a sweet burst of flavor, while the rhubarb brings that unique tang that balances it perfectly.

Layered Texture

The combination of textures is another reason to love this cake. The fluffy cake base absorbs all the milk it’s soaked in, creating a moist, tender crumb that melts in your mouth. Topping it with whipped cream gives it a light, airy finish that’s simply irresistible.

Perfect for Spring Celebrations

This cake is ideal for springtime gatherings. Serving a Strawberry Rhubarb Tres Leches Cake makes any occasion feel special. It’s a refreshing choice that’s not too heavy, making it perfect after a hearty meal.

Easy to Make

Despite its impressive presentation, this cake is relatively easy to make. Whether you’re a beginner or an experienced baker, the steps are straightforward, allowing anyone to create this masterpiece.

Versatile Dessert

Lastly, it’s a versatile dessert that can be enjoyed at any time. Whether it’s a birthday, picnic, or just a cozy evening at home, this cake fits right in. You can serve it plain, or dress it up with additional fruits or a sprinkle of lemon zest for an extra zing.

What to Buy for Strawberry Rhubarb Tres Leches Cake

The ingredients for this Strawberry Rhubarb Tres Leches Cake are what truly bring it to life. Each component plays a vital role in creating the perfect balance of flavors and textures. The strawberries and rhubarb are the stars, but don’t underestimate the importance of quality milk and the right flour. Let’s explore what you need to make this delectable cake!

11 ounces rhubarb, ends trimmed, sliced: The tartness of the rhubarb adds a unique flavor dimension, balancing the sweetness of the cake.
3 tablespoons + 1 cup sugar: Sugar sweetens the cake and helps to caramelize the fruits.
1 cup water: Used in cooking the rhubarb to create a syrupy mixture.
Unsalted butter, for greasing the baking dish: Essential for ensuring the cake doesn’t stick.
1 ½ cups Bob’s Red Mill Organic Unbleached Flour: This gives the cake its structure without being too dense.
2 teaspoons baking powder: Helps the cake rise and become fluffy.
½ teaspoon fine grain sea salt: Enhances the flavors throughout the cake.
3 eggs, at room temperature: Eggs provide moisture and richness in the cake.
1 teaspoon good vanilla: Adds depth and warmth to the flavor.
½ cup whole milk: Contributes creaminess and moisture to the cake.
1 ½ cups half and half: This mixture makes the cake creamy and rich.
1 12-ounce can evaporated milk: Brings additional creaminess and flavor.
1 14-ounce can sweetened condensed milk: Sweetens the cake and adds moisture.
2 cups cold heavy cream: For whipping into a luscious topping.
⅓ cup confectioners’ sugar: Sweetens the whipped cream for a light topping.
Zest of 1 small lemon: A hint of citrus to brighten the flavors.
Sliced strawberries, for topping: Adds a fresh, beautiful finish to the cake.

The Process for Making Strawberry Rhubarb Tres Leches Cake

Making a Strawberry Rhubarb Tres Leches Cake is a delightful process that fills your kitchen with wonderful aromas. Follow these steps, and you’ll create a cake that’s not only visually stunning but also a treat for the taste buds.

Start by adding the sliced rhubarb, 3 tablespoons sugar, and water to a medium saucepan over medium heat. Cook, stirring occasionally, until the rhubarb becomes tender and starts falling apart, which should take about 5 to 6 minutes. It’s important to keep an eye on it so that it doesn’t burn. Once done, pour the mixture through a fine-mesh strainer into a clean bowl. Reserve the rhubarb solids for the cake, as they’ll provide fantastic flavor.
Return the liquid to the saucepan and increase the heat to medium-high. Reduce the mixture until you have just under ¼ cup of liquid, which should take around 9 to 11 minutes. Be mindful, as it can bubble over; adjust the heat as necessary. Once done, reserve the liquid for the whipped cream and store it covered in the fridge.
Preheat your oven to 350°F and position an oven rack in the middle. Lightly butter a 9 by 13 baking dish to ensure the cake bakes evenly without sticking.
In a medium bowl, whisk together the flour, baking powder, and sea salt. This will form the dry ingredients that contribute structure to your cake.
Next, in the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, 1 cup of sugar, and vanilla on medium-high speed for about 10 minutes, or until the mixture is pale yellow and very fluffy. You want it to double in volume and become light in texture.
Once your egg mixture is ready, add half of the flour mixture and beat on low until just combined. Gradually mix in the milk on low speed, followed by the remaining flour mixture. Be careful not to overmix; you want to keep that airiness.
Using a spatula, gently fold in the reserved cooled rhubarb solids. This step ensures that every bite has that lovely rhubarb flavor.
Scrape the batter into the prepared baking dish, spreading it out evenly. Bake until the top is lightly golden and a toothpick inserted into the center comes out clean, which should take around 25 to 30 minutes. Once baked, transfer the cake to a cooling rack and let it cool for about 30 minutes.
Meanwhile, whisk together the half and half, evaporated milk, and condensed milk in a medium bowl. Measure out 3 cups for this recipe, saving the rest for another delightful use.
Once the cake is cooled, poke holes all over it with a fork. Gradually pour the milk mixture over the cake. If you notice it starts to pool, pause and allow the liquid to absorb before adding more. Cover it and let it rest in the fridge for at least 4 hours, or even overnight if you can wait!
Just before you’re ready to serve, make the whipped cream topping. In the bowl of a stand mixer fitted with the whisk attachment, beat together the heavy cream, confectioners’ sugar, lemon zest, and reserved rhubarb syrup on medium-high until soft peaks form. This gives a luscious texture that complements the cake.
Spoon most of the rhubarb whipped cream over the tres leches cake and spread it out evenly. Top with sliced strawberries for a beautiful and fresh finish. Serve with any extra rhubarb cream on the side for a delightful addition.

Things Worth Knowing

Don’t rush the soaking: Letting the cake absorb the milk mixture overnight yields the best flavor and texture.
Store in the fridge: This cake is best served chilled, and it can easily last for a few days in the fridge.
Experiment with toppings: Feel free to add other fruits like kiwi or blueberries for a colorful twist.
Check for doneness: A toothpick should come out clean from the center of the cake to ensure it’s properly baked.
Layer it up: Consider making individual servings in cups for a fun presentation at parties.

Change It Up

If you’re feeling adventurous, there are plenty of ways to customize your Strawberry Rhubarb Tres Leches Cake. Here are some ideas to help you make it uniquely yours.

Storage: Keep any leftover cake covered in the refrigerator. It stays fresh and moist for several days.
Freezing: While I recommend enjoying it fresh, you can freeze the cake without the toppings. Just wrap it well and store it for up to three months.
Pairing: This cake pairs wonderfully with a cup of coffee or a refreshing herbal tea.
Variations: Try adding a layer of lemon curd between the cake and the whipped cream for a citrus twist.
Serving sizes: Consider cutting the cake into smaller portions for parties or gatherings.

Perfect Matches for Strawberry Rhubarb Tres Leches Cake

Serving a Strawberry Rhubarb Tres Leches Cake opens up a world of delightful pairing options. Here’s how to complement it perfectly:

Fresh Fruit Salad: A side of fresh fruit salad enhances the fruitiness of the cake and adds color to your dessert table.
Ice Cream: Vanilla or strawberry ice cream makes a lovely pairing, providing a chilly contrast to the creamy cake.
Perfect for Picnics: This cake is great for outdoor gatherings, as it travels well and is a crowd-pleaser.
Celebrate Special Occasions: Whether it’s a birthday or a spring celebration, this cake is a hit for any festive gathering.
Seasonal Dishes: Pair it with light, seasonal dishes like grilled vegetables or fresh salads for a balanced meal.

FAQ

The Strawberry Rhubarb Tres Leches Cake stands out due to its unique combination of flavors. Unlike traditional tres leches cakes, which typically use just a sweet milk soak, this version incorporates the tartness of rhubarb and the sweetness of strawberries. The result is a delightful balance of flavors that is both refreshing and indulgent. The rhubarb not only adds an exciting tang but also contributes to the moistness of the cake, making it a perfect spring dessert.

Absolutely! In fact, making a Strawberry Rhubarb Tres Leches Cake in advance is recommended. Allowing the cake to soak in the milk mixture overnight enhances its flavor and texture, making it even more delicious. Simply cover it well and keep it in the fridge until you’re ready to serve. Just add the whipped cream and toppings right before serving for the best presentation and taste.

Yes, you can definitely use frozen rhubarb in this recipe! Just make sure to thaw it completely and drain any excess liquid before incorporating it into the cake. Frozen rhubarb may not have the same texture as fresh, but it will still provide that essential tart flavor that complements the sweetness of the strawberries beautifully.

To store any leftover Strawberry Rhubarb Tres Leches Cake, simply cover it with plastic wrap or place it in an airtight container and keep it in the refrigerator. This cake is best enjoyed cold, and it will remain fresh for up to three to four days. If you need to store it longer, you can freeze it without the toppings. Just wrap it well in plastic wrap and then in aluminum foil, and it should keep for about three months.

Conclusion

The Strawberry Rhubarb Tres Leches Cake is a delightful blend of flavors that captures the essence of spring. With its moist layers and creamy topping, it’s bound to become a favorite in your home. Don’t hesitate to try this recipe; it’s an experience that will surely impress your family and friends. Enjoy every bite, and make it a part of your next celebration!