Rhubarb and strawberry cake with coffee

Rhubarb and Strawberry Cake with Coffee

If you're looking for a dessert recipe that combines the sweetness of strawberries with the tartness of rhubarb, you've come to the right place! This rhubarb and strawberry cake is not only delicious but also easy to make, perfect for accompanying a cup of aromatic coffee. It's a dessert that evokes warm summer days and moments spent with loved ones, and the combination of flavors will surely surprise you.

Preparation time: 20 minutes
Baking time: 60 minutes
Total time: 80 minutes
Servings: 12

Your ingredients for a perfect cake

For the base:
- 2 fresh eggs
- 10 tablespoons of sugar
- 10 tablespoons of milk
- 9 tablespoons of oil (preferably sunflower or rapeseed oil)
- 14 tablespoons of flour
- 1 packet of vanilla sugar
- 1 packet of baking powder
- Grated zest of one lemon or orange
- A pinch of ground cinnamon

For the filling:
- 5 stalks of rhubarb (approximately 250 g)
- 100 g strawberries (approximately 10-12 strawberries)
- 5 tablespoons of strawberry jam (you can use homemade jam for a more authentic taste)

For the topping:
- 100 g flour
- 60 g sugar
- 30 g butter (at room temperature)
- 1 teaspoon baking powder

Steps to achieve the perfect cake

1. Preparing the rhubarb: Start by cleaning and cutting the rhubarb stalks into pieces of about 2-3 cm. Then, in a saucepan, add the rhubarb, 3 tablespoons of sugar, and ½ cup of water. Boil for 2 minutes until the rhubarb becomes soft but does not disintegrate. Let it cool.

2. Preparing the batter: In a large bowl, beat the eggs with the sugar until frothy and light in color. Add the milk and oil, mixing well. In another bowl, combine the flour, baking powder, vanilla sugar, and cinnamon. Then gradually incorporate the dry ingredients into the egg mixture, mixing until you achieve a smooth batter.

3. Adding flavor: Finally, add the grated lemon or orange zest to the batter for an extra freshness. This detail will make the cake even more aromatic and pleasant.

4. Preparing the pan: Grease a baking tray with oil and flour or you can use parchment paper to prevent sticking. Pour the batter into the tray, smoothing it out with a spatula.

5. Adding the filling: Arrange the slices of strawberries and the boiled rhubarb on top of the batter. Don't worry if it doesn't cover evenly; this will add a rustic look to your cake. Drizzle the strawberry jam on top, leaving some areas uncovered for a more interesting visual effect.

6. Preparing the topping: In a small bowl, mix all the topping ingredients: flour, sugar, butter, and baking powder. Use your fingers to combine the ingredients until you achieve a crumbly texture. Sprinkle this mixture evenly over the fruit.

7. Baking: Preheat the oven to 180°C. Place the tray in the oven and bake the cake for 60 minutes. After 40 minutes, cover the cake with aluminum foil to prevent excessive browning. Check the cake by inserting a toothpick in the center; if it comes out clean, the cake is ready.

8. Cooling and serving: Let the cake cool in the tray for 15 minutes, then transfer it to a wire rack to cool completely. You can serve it plain or with a scoop of sour cream or vanilla ice cream for a delicious contrast.

Useful tips and variations

- Delicious attempts: If you want to add a special touch, you can incorporate other seasonal fruits, such as blueberries or raspberries. This will add extra color and flavor to your cake.
- Sugar: You can adjust the amount of sugar depending on how sweet your fruits are. If you are using very ripe strawberries, you might need less sugar in the batter.
- Jam: If you have homemade strawberry jam, using it will add an authentic flavor to the cake.
- Serving: This cake pairs perfectly with aromatic coffee or fruit tea. You can serve it as a dessert at a family meal or as a delicious snack between meals.

Nutritional notes

This rhubarb and strawberry cake offers a combination of vitamins and minerals from the fruits, and rhubarb is known for its low calorie content and richness in fiber. Each serving has approximately 180 calories, depending on the specific ingredients used. It is a dessert that can be enjoyed in moderation, considering the natural ingredients used.

Frequently asked questions

1. Can I use frozen rhubarb?
Yes, you can use frozen rhubarb, but make sure to thaw and drain it well before using.

2. What other fruits can I use?
You can experiment with other summer fruits, such as peaches or cherries, to add a different note to your cake.

3. How can I store the cake?
The cake keeps well covered at room temperature for 2-3 days or in the refrigerator for up to a week.

Try this recipe and enjoy every bite, blending the unique flavors of rhubarb and strawberries! Enjoy your meal!