Strawberry Rhubarb Swirled Ricotta Cake

Every spring my mom would buy strawberries and rhubarb and make a strawberry rhubarb compote to put on everything. She’d put it on greek yogurt with a drizzle of honey and vanilla ice cream for dessert.

I am now always looking for ways to use this compote. I’ve added it to strawberry shortcake and now I give you a recipe for one of my favorite cakes - a ricotta cake. This cake is very easy to whip up and produces great results. One thing though - do not over mix the batter. I’ve done it a few times and the cake turns completely rubbery and unless you are my neighbor John, you will not want to eat it.

Ricotta Cake adapted from Bon Appetit

1 1/2 cups ricotta

3 eggs

3/4 cup white sugar

1/4 cup brown sugar

1/2 cup (1 stick) melted and cooled butter

1 1/2 cups flour

2 teaspoons baking powder

3/4 teaspoon salt

3/4 cup of strawberry rhubarb compote

Preheat oven to 350 degrees F and butter a 9 inch cake pan or an oddly sized rectangular pan (like I did).

Combine ricotta, eggs, and sugars in a medium bowl. Mix until smooth and combined.

Add melted butter and mix till just combined. Add in all dry ingredients and stir until just combined, do not overmix. Pour batter into prepared pan. Dollop the compote on top of the batter and swirl with a knife.

Bake for 20 to 30 minutes depending on size of your pan or until cake is browned around the edges and a toothpick inserted in the center comes out clean.

Strawberry Rhubarb Compote

12 ounces rhubarb, fresh or frozen

16 ounces strawberries, fresh or frozen

1/4 water

1/4 cup sugar or honey

Cut up strawberries and rhubarb into small slices. Place medium saucepan over medium heat and add all ingredients. Cook and stir every few minutes for 15 to 20 minutes until the fruit has broken down and the mixture looks homogenous. Cool and store in fridge.