Rhubarb again, you might say! Yes, this time with its favorite buddy – strawberry and all enveloped in a tasty batter with scrumptious topping of streusel and almond slices.
You will love this spring/summery dessert and especially if you are baking for a large crowd. In no time you’ll have a large baking sheet of super tasty, fruity goodness.
This is me, using a large rhubarb leaf from my garden as a fan. 😀
Strawberry Rhubarb Streusel Cake
• 450 g (200 + 250) or 7 oz + 8.8 oz flour
• 400 g (150 + 250) or 5 oz + 8.8 sugar
• 2 packs (1 + 1) vanilla sugar (or 2 tsp [1+1]vanilla extract)
• 400 g (150 + 250)or 5 oz + 8.8 butter
• 1 pinch of salt
• 500 g (1.1 lb)rhubarb
• 800 g (1.7 lb)strawberries
• 4 large eggs
• 75 g (2.6 oz) corn starch
• 3 tsp baking powder
• 75 g (2.6 oz) sliced almonds
For the streusel combine qty of ingredients marked bold in the ingredient list – flour, sugar, vanilla, salt and cut in butter with a pastry blender or hand until it resembles coarse crumb. Cover and place in the fridge.
1. Wash rhubarb, pat dry and cut into 1.5 cm or ½ inch pieces. Wash strawberries and split them into halves if small and into quarters if bigger.
2. For the batter combine the remaining butter (or half qty of butter, half cream cheese), remaining sugar and vanilla. Mix at high speed until creamy. Add one by one egg making sure they are well mixed into batter.
3. Combine remaining flour, corn starch and baking powder and stir well. Lower the speed and add the flour mixture.
4. Spread the batter onto a large baking pan covered with parchment paper. I’ve used 13 X 17 inches which is about 33 X 43 cm.
5. Place rhubarb and strawberries on the top of the batter. Sprinkle with sugar (if desired). Now spread streusel over it and finally almond slices.
6. Bake at 200 C or 395 F 30-35 minutes. Remove from the oven, let it cool and serve. You may want to sprinkle with powdered sugar before serving.
A few days ago I went through my freezer to see what we need to use up soon and came across a whole bunch of blueberries which reminded me of the fun times last summer when my daughter and I went blueberry picking. I think we ended up with around 9 pounds and that’s not including the ones we ate while picking. 🙂
Anyway, I decided we needed to use some of those soon and what a better combination than blueberry-lemon. Recently a friend gave me a nice, new bundt cake form, so I got an idea to make a blueberry lemon bundt cake. It turned out really good, moist and not too sweet!
Blueberry-Lemon Bundt Cake
- 250 g (8.8 oz) unsalted butter (softened)
- 350 g (12 oz)sugar
- 1 vanilla sugar (or 1 tsp vanilla extract)
- 1 tsp lemon extract
- 1 lemon (zest and juice)
- 4 eggs
- 300 g (10 oz or 2 1/3 cup) flour
- 3 tsp baking powder
- 200 g (7 oz) sour cream
- 500 g (about 1 lb) blueberries
- Slice butter into thin slices and place into a mixer bowl.
- Gradually add sugar and vanilla sugar and beat until fluffy.
- Now add lemon zest, lemon juice and extract and mix well.
- Start adding eggs, one at a time until well incorporated into batter.
5. Lower the mixing speed.
6. Combine flour and baking powder and start adding to batter alternating with heaping tablespoons of sour cream until all is used up.
7. Butter your bundt cake form.
8. Pour the batter into 3/4 of the form
9. Spread the blueberries on the top of batter. During baking they will sink into batter. (I used frozen blueberries)
10. Bake at 195 C or 385 F for about 1 hour or until middle sets and gets a nice golden brown color.
11. Cool completely before slicing and serving.