John Myers
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Strawberry and Rhubarb Cake with Sprinkles
The perfect strawberry and rhubarb cake with sprinkles recipe with a picture and simple step-by-step instructions.
For the sprinkles
- 50 g Flour
- 1 packet Vanilla sugar
- 40 g Sugar
- 40 g Butter at room temperature
For covering
- 250 g Fresh strawberries
- 250 g Fresh rhubarb
For the batter
- 125 g Butter at room temperature
- 125 g Sugar
- 1 pinch Salt
- 1 packet Vanilla sugar
- 2 piece Eggs
- 120 g Flour
- 40 g Food starch
- 0,5 packet Baking powder
- Chopped almonds
- I love this cake and that’s why I always bake it at strawberry / rhubarb season. However, I don’t always need a whole tray – which is why I converted my “old recipe” for a 26 cm springform pan. (This way I save myself having to rethink the preparation :-))
- Make the crumble dough by kneading all the ingredients and placing the dough in the refrigerator until ready to use. Then wash the strawberries, also cut the rhubarb and after peeling the rhubarb, cut the fruit into not too small pieces. Mix the flour, baking powder and starch in an extra bowl. Use the hand mixer to add the remaining ingredients
- Mix and add the flour mixture. Put the dough in a greased springform pan. Spread the strawberries and rhubarb on top. Sprinkle with chopped almonds as desired and, last but not least, spread the crumble on the cake. Bake in a preheated oven (160 convection) for approx. 60 minutes. Good succeed!!
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