Delicious Strawberry & Rhubarb Cake

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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!