Strawberry rhubarb cake recipe
Strawberry Rhubarb Cake recipe
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|For the pastry base:|
|75 g||soft butter|
|50 g||brown sugar|
|1 tsp||baking powder|
|3 tsp||vanilla sugar|
|For the topping:|
|400 g||rhubarb, diced|
|400 g||strawberries, hulled|
|some||sugar or honey|
|1 l||vanilla flavoured milk|
|2 packet(s)||gelatin or agar agar|
For the dough mix the egg, butter, sugar and vanilla sugar until creamy. Then add the flour and the baking powder and work the dough with either dough hooks or the hands until smooth. Wrap in cling film and cool for approx. 30 minutes. Then grease a round springform baking tin and roll out the dough evenly on the bottom. Bake at 200°C for about 10 minutes. Check with a fork whether the dough is well baked.
For the topping cook the rhubarb with a little water until soft and sweeten with sugar or honey as required. Wash and dice the strawberries.
Mix the gelatin into the cold vanilla milk and heat up, but do not allow to boil. Then add the rhubarb and strawberries and allow to cool for a bit. If the mixture does not gelatinise then add more gelatin. (Note: If the instruction on the gelatin package differ from here then follow these.)
Pour the rhubarb-strawberry mixture into the springform tin onto the baked base. Immediately place into the fridge. After 1-2 hours the topping should have gelatinised. Once done, dust the cake with cinnamon.
If strawberries and rhubarb are out of season, tin fruit can also be used.
When using soya-milk, consider that it will coagulate when heated too much.
Of course, the cake can be prepared with other fruit and milk flavours! For example, the cake can also be prepared with 1 litre of buttermilk and a tin of tangerines.
ca. 30 min
Cooking / Baking Time:
ca. 20 min
ca. 2 hrs 30 min
Grade of difficulty:
Calories per portion:
Reference: Strawberry rhubarb cake recipe
Recipe type: xarchivex
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