A whirlwind of flavor from the heart of summer, this Strawberry Rhubarb Cake sweeps you off your feet and transports you to bustling street markets and cozy bakeries. Bright, tangy rhubarb meets sweet, luscious strawberries in a delightful dance of flavors. Whether you’re savoring a slice with your morning coffee or packing it for a picnic, this cake is a ticket to pure bliss!
Why make this recipe? It’s simple—this vibrant treat brings a unique blend of sweet and tart that speaks to the very essence of vibrant summer days. Your taste buds will sing with joy whether you’re enjoying it solo or sharing it with friends. And of course, if you’re crazy for strawberries, don’t miss out on trying out our Banana Strawberry Cheesecake for an exciting blend of textures and flavors!
How to make Strawberry Rhubarb Cake
Ingredients:
- 500 g flour
- 400 ml milk
- 42 g fresh yeast
- 100 g sugar
- 1 tbsp sugar
- 75 g soft butter
- 6 eggs (size M)
- 1 pinch of salt
- 500 g strawberries
- 1 kg rhubarb
- 400 g crème fraîche
- 1 packet bourbon vanilla sugar
- 1 packet pudding powder
- Flour for the work surface
Directions:
- For the yeast dough, place the flour in a bowl and make a well in the center.
- Warm 250 ml of milk. Crumble the yeast into the well, add 50 g of sugar and 100 ml of lukewarm milk. Mix with a bit of flour from the edge to form a thick batter.
- Cover the pre-dough and let it rise in a warm place for about 15 minutes.
- Then add butter, 1 egg, 50 g sugar, 1 pinch of salt, and 150 ml of lukewarm milk. Knead with the dough hooks of a hand mixer until smooth.
- Cover the dough and let it rise until it has doubled in size, about 30 minutes.
- Wash, trim, and quarter the strawberries. Wash and trim the rhubarb, cutting it into pieces about 1.5 cm long. Mix rhubarb with 1 tablespoon of sugar.
- Briefly knead the yeast dough again and roll it out on a floured work surface to a rectangle (about 41 x 32 cm; size of the baking tray).
- Grease the baking tray and place the dough on it. Cover and let it rise in a warm place for 10-15 minutes.
- Mix crème fraîche, vanilla sugar, 5 eggs, pudding powder, and 150 ml of milk together.
- Distribute strawberries and rhubarb on the cake, pouring the custard over the top.
- Bake in a preheated oven (electric: 200 °C / fan: 175 °C / gas: level 3) for 20-30 minutes.
- Remove the cake from the oven and let it cool. Cut into pieces. Tip: If desired, you can add a bit of cinnamon to the filling for a special touch!
How to serve Strawberry Rhubarb Cake
This dish is best served slightly warm or at room temperature. Each slice reveals a heart of juicy strawberries and rhubarb embraced by a soft and fluffy crust. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra kick, making it the perfect end to any meal or the star of your afternoon tea.
How to store Strawberry Rhubarb Cake
Leftover slices can be stored at room temperature for a couple of days, but if you want to keep them fresh longer, pop them into the fridge. Just make sure to wrap your cake well to preserve its delightful moisture. You can also freeze individual slices for up to three months—perfect for a surprise treat later!
Tips to make Strawberry Rhubarb Cake
- Fresh ingredients elevate the flavor—opt for seasonal strawberries and rhubarb for the best taste.
- Experiment with different fruit combinations; blueberries or raspberries can add a lovely twist. For a chocolate-loving crowd, consider making a delectable Chocolate Covered Strawberry Poke Cake for your next gathering!
- For an added crunch, sprinkle some granola or almond slices on top before baking.
Variations
If you’re feeling adventurous, why not try a twist with a crumble topping? This adds a delightful crunch and complements the soft fruit beautifully. Or, if you want to turn this cake upside down, try our Chocolate Strawberry Cake for an indulgent experience!
FAQs
Q: Can I use frozen rhubarb?
A: Yes, frozen rhubarb works well! Just make sure to thaw and drain any excess water before using.
Q: What can I substitute for crème fraîche?
A: You can use sour cream or Greek yogurt as a substitute if crème fraîche isn’t available.
Q: How can I enhance the flavor?
A: A sprinkle of lemon zest can brighten the cake, and adding a dash of almond extract makes the flavors pop!
Conclusion
This Strawberry Rhubarb Cake captures the spirit of sweet summer days with every bite. It’s the perfect canvas for further culinary exploration. If you’re hungry for even more strawberry delights, check out the delicious Strawberry Rhubarb Coffee Cake or try an easy Strawberry Rhubarb Cake from a Cake Mix for a quick and satisfying dessert option! Enjoy your baking adventures!
Strawberry Rhubarb Cake
Ingredients
Method
- Place the flour in a bowl and make a well in the center.
- Warm 250 ml of milk. Crumble the yeast into the well, add 50 g of sugar and 100 ml of lukewarm milk. Mix with a bit of flour from the edge to form a thick batter.
- Cover the pre-dough and let it rise in a warm place for about 15 minutes.
- Then add butter, 1 egg, 50 g sugar, 1 pinch of salt, and 150 ml of lukewarm milk. Knead with the dough hooks of a hand mixer until smooth.
- Cover the dough and let it rise until it has doubled in size, about 30 minutes.
- Wash, trim, and quarter the strawberries. Wash and trim the rhubarb, cutting it into pieces about 1.5 cm long. Mix rhubarb with 1 tablespoon of sugar.
- Briefly knead the yeast dough again and roll it out on a floured work surface to a rectangle (about 41 x 32 cm).
- Grease the baking tray and place the dough on it. Cover and let it rise in a warm place for 10-15 minutes.
- Mix crème fraîche, vanilla sugar, 5 eggs, pudding powder, and 150 ml of milk together.
- Distribute strawberries and rhubarb on the cake, pouring the custard over the top.
- Bake in a preheated oven (electric: 200 °C / fan: 175 °C / gas: level 3) for 20-30 minutes.
- Remove the cake from the oven and let it cool. Cut into pieces. Best served slightly warm or at room temperature.