Strawberry Rhubarb Cake: Delicious Recipe

Strawberry Rhubarb Cake with Streusel: Ingredients for a sheet cake

Especially with fruit cakes, the taste depends on the quality of the ingredients. Therefore, only use fresh fruit without bruises or simply cut them away before baking. For a tray of strawberry rhubarb cake with crumble you need:

• 600g rhubarb
• 600 grams of strawberries
• 700 grams of flour
• 300 grams of butter
• 250 grams of sugar
• 3 eggs
• 1 packet of vanilla sugar
• 2 teaspoons of baking soda
• pinch of salt

Strawberry Rhubarb Cake: The Preparation

The preparation of crumble cake with strawberries and rhubarb is easy and therefore suitable for baking beginners and kitchen professionals alike. Basically, if you follow the recipe, nothing can go wrong.

1. Wash and trim the rhubarb and strawberries. Halve or quarter the strawberries, depending on their size, and cut the rhubarb into 2cm pieces.
2. Mix the chopped fruit in a bowl with 50 g of sugar. Let the mixture steep for 15 to 20 minutes.
3. In a mixing bowl, using a hand mixer and dough hook, mix 3 eggs with the flour, baking powder, a pinch of salt, the remaining sugar, vanilla sugar and softened, room temperature butter. Once the ingredients have been mixed, knead them briefly again with your hands.
4. Place 2/3 of the dough on a greased or parchment-lined baking sheet. Press the crumble base firmly and evenly flat with your hands.
5. Drain the fruit and then spread it over the pastry base.
6. Pour the remaining crumble dough evenly over the fruit.
7. Bake the strawberry-rhubarb cake in a preheated oven at 180 °C top/bottom heat for 40 to 45 minutes.
8. Serve the finished cake with a little cinnamon or icing sugar, whipped cream or a scoop of vanilla ice cream, or homemade strawberry ice cream.