Strawberry rhubarb cake recipe

Strawberry Rhubarb Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delightful dessert that combines the sweetness of strawberries with the tangy flavor of rhubarb? Look no further than this mouthwatering strawberry rhubarb cake recipe. This recipe is perfect for any occasion, whether it's a family gathering or a casual weekend treat. With its moist and fluffy texture, the cake is infused with the vibrant flavors of fresh strawberries and tart rhubarb. Get ready to impress your taste buds with this irresistible combination of fruity goodness!

Keywords: strawberry rhubarb cake, dessert, recipe, strawberries, rhubarb

strawberry rhubarb cake recipe details

Strawberry rhubarb cake recipe, recipe Rating: 4.6
Number of votes:109 

Ingredients

	For the pastry base:
200 g	flour
1	egg
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	water
some	sugar or honey
1 l	vanilla flavoured milk
2 packet(s)	gelatin or agar agar
some	ground cinnamon

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.


Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 20 min
Resting time:
ca. 2 hrs 30 min
Grade of difficulty:
medium
Calories per portion:
n/a