Fruit Lattice Cake
From the kitchen of Charlotte Daum
Cakes - makes 10 servings
Prep time: 25 mins
Cook time: 40 mins
Rest time: none
- 1 cup Sugar
- 6 stalks Rhubarb
- 1 pint Strawberry
- 1/8 teaspoon Almond extract
- 1 splash Milk (1%)
- 1 cup Powdered sugar
- 2 Egg yolks
- 1/2 cup Sour cream
- 3/4 teaspoons Salt
- 1/4 teaspoon Baking soda
- 3 cups Flour
- 1 cup Butter
Preheat oven to 350F, prep a 9"x13" pan (no need to grease)
Slice strawberries, chop rhubarb into 1/2" slices across the stalk (stalk only, no leaves!). Add to a medium saucepan with 1/2 cup sugar and cook for about 10 minutes, or until rhubarb begins to soften. Set aside.
Cut flour and butter together as you would for a pie crust, until butter is in about pea sized pieces
Cut in 1/2 cup sugar, salt, and baking soda
Add egg yolks and sour cream, just until combined and doughey.
Separate out about 2/3 of the dough and roll it until large enough to cover bottom and most the sides of your 9x13 pan.
Line the pan with this bottom crust, then add filling.
Roll the remaining 1/3 crust to about 1/4-1/2” thick and cut into strips. Use these to make the lattice for the top (I usually make the sides a little tall so I can fold them over the lattice ends for a neat look)
Bake at 350 for 30-40 min or until the crust is nicely golden brown
While it bakes, make the topping – just combine all in a bowl to make a glaze with light almond flavor. Drizzle this on top as soon as it comes out of the oven.
Serve warm with vanilla ice cream.