Strawberry rhubarb cake recipe

Strawberry Rhubarb Cake recipe

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By thesmartcookiecook.com
A recipe of Strawberry rhubarb cake recipe. Read more below.

Ingredients

Instructions

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.

Notes:
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.