Get ready to enjoy a cake that perfectly balances sweet and tangy flavors with a delightful crunch. This Strawberry & Rhubarb Cake consists of a moist sponge base, a luscious filling made from a generous amount of strawberries and rhubarb, and a crunchy almond streusel topping. Not only is this cake incredibly delicious, but it’s also quick and easy to prepare.
Ingredients for a 26cm Strawberry & Rhubarb Cake with Streusel:
Strawberry-Rhubarb Filling:
- 500 g rhubarb (about 4 stalks): Provides the tangy contrast to the sweet strawberries.
- 250 g strawberries: Adds natural sweetness and a vibrant color.
- 2 tbsp sugar: Balances the tartness of the rhubarb.
Streusel Topping:
- 125 g flour: The base for the crumbly texture.
- 75 g sugar: Adds sweetness to the streusel.
- 100 g butter: Makes the streusel rich and crispy.
- 1 pinch of salt: Enhances the flavors.
- 25 g chopped almonds: Adds an extra layer of crunch and nuttiness.
Moist Sponge Base:
- 185 g flour: Forms the foundation of the cake.
- 1.5 tsp baking powder: Helps the cake rise.
- 1 pinch of salt: Balances the sweetness.
- 185 g butter: Adds richness and moisture to the cake.
- 185 g sugar: Sweetens the batter.
- 1 packet of vanilla sugar: Enhances the overall flavor.
- Zest of one medium organic lemon: Adds a fresh, citrusy aroma.
- 3 eggs: Provides structure and stability to the cake.
Instructions:
- Prepare the Filling:
Start by washing and chopping the rhubarb into small pieces. Hull and slice the strawberries. In a bowl, combine the rhubarb and strawberries with 2 tablespoons of sugar. Mix well and set aside to macerate while you prepare the rest of the cake. - Make the Streusel Topping:
In a separate bowl, mix the flour, sugar, and a pinch of salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the chopped almonds. Set the streusel mixture aside. - Prepare the Sponge Base:
Preheat your oven to 180°C (350°F) and grease a 26cm (10-inch) springform pan. In a large bowl, cream together the butter, sugar, and vanilla sugar until light and fluffy. Add the lemon zest and mix well. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. - Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix. - Assemble the Cake:
Spread the sponge batter evenly in the prepared springform pan. Drain any excess liquid from the strawberry-rhubarb mixture and spread the fruit evenly over the batter. Sprinkle the streusel topping evenly over the fruit layer. - Bake the Cake:
Bake in the preheated oven for about 45-50 minutes, or until the streusel is golden brown and a toothpick inserted into the center of the cake comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil. - Cool and Serve:
Allow the cake to cool in the pan for about 10 minutes, then remove the springform ring and let it cool completely on a wire rack. Serve the cake slightly warm or at room temperature. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
Who wouldn’t want a slice of this delectable Strawberry & Rhubarb Cake with crunchy streusel topping? The combination of sweet strawberries and tangy rhubarb nestled in a moist sponge base and topped with crisp, buttery streusel is simply irresistible.
Feel free to leave a comment if you’d like a piece of this cake, and share your thoughts or experiences if you try out the recipe. Enjoy baking, and most importantly, enjoy every delicious bite!
