Rhubarb-strawberry cake represents the essence of the summer season, where the sweetness of strawberries and the unique sour taste of rhubarb are combined in one perfect piece. This cake is more than just a dessert; it is a festive tribute to nature, which gifts us with these wonderful fruits every year. Preparing it means creating a bridge between traditional flavors and modern culinary art, all with a simplicity and elegance that is accessible to anyone who decides to enter the world of home baking.
Looking at this cake, it is clear that each of its layers tells a story – from the fragile, buttery dough, through the juicy, aromatic filling, to the lumpy, crunchy sprinkles. This harmonious combination of flavors and textures is proof that sometimes the simplest things in life are the source of the greatest pleasure.
This cake is not only tasty, but also visually appealing, making it the perfect centerpiece for any summer gathering, whether it’s family gatherings, picnics, or just a leisurely afternoon on the patio. Its preparation is a ritual that allows every cook to show love and care through food.
The selection of the highest quality ingredients is the key to the perfection of this dessert. Fresh rhubarb and strawberries that have just reached their peak of ripeness are essential to achieve the right balance of sweetness and tartness that makes this cake so irresistible. Add to that the love of detail in the preparation of the dough and the toppings, and you have a recipe that transcends generations and cultures and brings a smile to the face of everyone who has the privilege of tasting it.
Rhubarb-strawberry cake recipe
Ingredients
Dough
- 200 g plain flour
- 100 g of butter (chilled, cut into cubes)
- 50 g of powdered sugar
- 1 large egg
- Pinch of salt
Filling
- 400 g of rhubarb (cleaned and cut into pieces)
- 300 g of strawberries (cleaned and cut into halves or quarters according to size)
- 100-150 g granulated sugar (according to taste)
- 2 tablespoons of cornstarch
Crumble
- 100 g plain flour
- 50 g butter (soft)
- 50 g of granulated sugar
Procedure
- Mix flour, powdered sugar and salt in a bowl. Add the cooled butter and work it into the flour with your fingers until it forms a crumbly mixture. Add the egg and process to a smooth dough. If it is too dry, add cold water a spoonful at a time. Wrap the dough in cling film and let it rest in the fridge for at least 30 minutes.
- In a large bowl, combine the chopped rhubarb and strawberries, add the sugar and cornstarch and mix thoroughly.
- Prepare the sprinkles. In a small bowl, mix the flour, softened butter and sugar with your hands until the mixture is lumpy.
- Roll out the dough to the size of a cake pan (average 26 cm), which you have previously greased with butter or lined with baking paper. Spread the rhubarb and strawberry filling evenly over the dough. Sprinkle the prepared sprinkles on top.
- Bake in a preheated oven at 180°C for approximately 40-45 minutes, or until the cake is golden.
- Let the cake cool for at least 15-20 minutes before serving. Serve warm or chilled, your choice, ideally with a scoop of vanilla ice cream or whipped cream.
Rhubarb-strawberry cake questions and answers
Can I use frozen strawberries and rhubarb instead of fresh?
Yes, you can use frozen strawberries and rhubarb, but be sure to drain them well before adding them to the filling to avoid unnecessary moisture that could affect the texture of the cake.
What kind of flour is best for dough?
Plain plain wheat flour is ideal for this recipe, which will give the cake a soft and crumbly texture. If you need a gluten-free alternative, try a gluten-free baking mix.
Can I replace granulated sugar with another type of sweetener?
Yes, you can replace the granulated sugar with other sweeteners such as brown sugar, maple syrup, or honey. However, remember that this may change the taste and texture of the cake slightly.
How long does the cake stay fresh?
This cake is best if eaten within 2-3 days of baking. Store it in the refrigerator in a resealable container to maintain its freshness and moisture.
Can this cake be frozen?
Yes, you can freeze the cake, but it is recommended to cut it into portions beforehand. Wrapped in food foil and in a resealable container, it will last up to 3 months in the freezer. Let the cake thaw in the refrigerator before serving.
Can I add other fruits to the recipe?
Of course, creativity in the kitchen is always welcome! Try adding raspberries, black currants or even blueberries for a change of flavor. Each fruit will bring a new dimension to the cake.
How do I know the cake is done?
The cake is ready when it has a golden color and the sprinkles are crunchy. You can also use a toothpick inserted into the center of the cake – if it comes out clean, the cake is done.
