Strawberry Rhubarb Tres Leches Cake
Craving something sweet yet refreshing? This Strawberry Rhubarb Tres Leches Cake is a celebration of spring flavors! With its moist layers soaked in a creamy milk mix and topped with fresh strawberries and whipped cream, it’s an easy weeknight dessert that’ll impress everyone. Make it tonight for the perfect treat!
Equipment
- Frying Pan
- Whisk
- Oven
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
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
Instructions
- Add sliced rhubarb, 3 tablespoons sugar and water to a medium saucepan over medium heat. Cook, stirring occasionally, until the rhubarb is tender and starting to fall apart (5 to 6 minutes). Pour the mixture through a fine-mesh strainer into a clean bowl. Reserve the rhubarb solids for the cake. Return the liquid to the saucepan and increase the heat to medium-high. Reduce mixture to just under ¼ cup liquid (9 – 11 minutes). Keep an eye on this as it can bubble over. Reduce heat as needed. Reserve liquid for the whipped cream, storing covered in the fridge.
- Preheat an oven to 350°F and set an oven rack to the middle position. Lightly butter a 9 by 13 baking dish and set aside.
- In a medium bowl, whisk together flour, baking powder and sea salt. In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, 1 cup of sugar and vanilla on medium-high speed until pale yellow and very fluffy (about 10 minutes). Add half of the flour mixture, and beat on low until just combined. Gradually mix in the milk on low, then the remaining flour mixture. Using a spatula, fold in the cooled rhubarb solids.
- Scrape the batter into the prepared baking dish, and bake until lightly golden on top and a toothpick inserted into the center of the cake comes out clean (25 - 30 minutes). Transfer to a cooling rack, and let cool for 30 minutes.
- Meanwhile, whisk together half and half, evaporated milk and condensed milk in a medium bowl. Measure out 3 cups for this recipe, and save the rest for another use. Once the cake has cooled, poke holes all over with a fork. Gradually pour the milk mixture over the cake. If it starts to pool, stop and let the liquid absorb before adding more. Cover and let rest in the fridge for at least 4 hours or overnight.
- Right before you are ready to serve, make the whipped cream topping. In the bowl of a stand mixer fitted with the whisk attachment, beat together heavy cream, confectioners' sugar, lemon zest and reserved rhubarb syrup on medium-high until soft peaks form. Spoon most of the rhubarb whipped cream over the tres leches cake and spread out in an even layer. Top with sliced strawberries. Serve with any extra rhubarb cream on the side.
Notes
- Storage: How to store leftovers: Keep any leftover cake covered in the refrigerator. It stays fresh and moist for several days.
- Freezing: Can you freeze this? 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.