John Myers
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Rhubarb and Strawberry Cake
The perfect rhubarb and strawberry cake recipe with a picture and simple step-by-step instructions.
- 1 kg Fresh rhubarb
- 500 g Fresh strawberries
- 400 g Butter
- 320 g Sugar
- 600 g Flour
- 3 piece Eggs
- 0,5 packet Baking powder
- 1 Vanilla pod scraped out
- 100 g Sour cream
- Amaretto
- Salt
- Powdered sugar
Mass for the dough
- Place 1,300 g flour, 150 g butter, 120 g sugar, sour cream, baking powder, a pinch of salt and the 3 eggs in a bowl, stir to a homogeneous mass and distribute evenly on a baking sheet. Place the dough in the preheated oven at 180 degrees for 15 minutes.
Covering
- Peel the rhubarb, cut into small pieces, place in a bowl and add some sugar and drizzle with a little amaretto. Scrape out the vanilla pod and add the vanilla pulp to the rhubarb. Process 300 g of the strawberries with a hand blender to a fine puree, cut 200 g into fine slices.
Sprinkles
- Use a mixer to process 3,300 g of flour, 200 g of sugar and 225 g of butter into fine sprinkles.
- Let the pre-baked dough cool down a little. Spread the rhubarb mixture, the finely chopped strawberries and the strawberry puree on the dough. Finally, distribute the crumble on the mass. Place the cake in the oven for 30 – 40 minutes at 180 degrees fan-assisted air (a little longer or shorter depending on the oven) Dust with powdered sugar before serving and arrange on a plate, have fun and bon appetit!
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