Amaranth Rhubarb Cake with Strawberry-Rhubarb Frosting by Anabelle McLean
This spring-inspired cake, from www.BellesBestBites.com, has the addition of the high-protein grain, amaranth. Amaranth has been a staple grain in Central America for centuries. Prevalently used by the ancient Aztecs, these tiny pearls pack an unusually high amount of protein, iron, and the amino acid lysine, but also add immense richness and moisture to the cake.
Amaranth Rhubarb Cake with Strawberry-Rhubarb Frosting
For the cake
4 to 6 stalks fresh rhubarb
1¼ cups sugar, divided
¼ cup water
2 sticks butter
1 package whole amaranth grain, preferably Arrowhead Mills brand
1¾ cups all-purpose flour
½ teaspoon salt
2/3 teaspoon baking soda
5 tablespoons buttermilk
1 teaspoon vanilla extract
1. Chop rhubarb into 1-inch pieces and measure out 2 cups. (Reserve any remaining rhubarb for another use.) Combine rhubarb, ¼ cup of the sugar, and water in a small saucepan. Bring to a boil and stir until sugar dissolves. Reduce heat, simmer until tender, about 15 minutes. Puree the mixture in a food processor. Refrigerate for ½ hour.
2. Cook amaranth according to package instructions. This is generally a 1:3 amaranth to water ratio.
3. Preheat the oven to 350˚. Grease two 8-inch cake pans and line bottom with parchment.
4. Cream the butter and remaining 1 cup sugar. Add eggs one at a time, beating well after each. Add the rhubarb puree from step one, mix well to combine. Add ½ Cup cooked amaranth from step 2, stir to combine.
5. In a separate bowl, sift together the flour, salt, and baking soda. Fold the dry ingredients into the egg mixture until just combined and no flour lumps remain. Add buttermilk and vanilla, stir to combine.
6. Distribute the batter evenly between the two pans. Bake for 25-30 minutes or until tops are golden and an inserted toothpick comes out clean. Remove from oven, let cool for 10 minutes and remove from pans. Set aside and let cool completely.
For the Frosting
1 to 2 stalks fresh rhubarb
2 1/2 cups fresh strawberries, divided
¼ cup sugar
3 tablespoons water
12 oz. cream cheese
1 stick of butter
½ cup powdered sugar
1 teaspoon vanilla extract
1. Remove tops from strawberries and cut into halves, set aside 2 cups. Cut rhubarb into 1-inch pieces and measure out 1/2 cup. (Reserve any remaining rhubarb for another use.) Combine with ½ Cup of the strawberries, sugar, and water in a saucepan. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer until rhubarb is very tender, about 15 minutes. Puree mixture in a food processor. Set aside to cool.
2. Allow cream cheese and butter to reach room temperature.
3. Mix cream cheese, butter, sugar, vanilla, and strawberry rhubarb mixture from step one in a bowl, stir until mixture has reached a smooth consistency.
4. When cake has cooled, place one layer on a serving plate and frost. Cover with second layer of cake and frost top and sides of cake. Arrange remaining 2 cups sliced strawberries on top of cake.