Strawberry Rhubarb Cake: A Springtime Recipe
If you love the spring vegetable rhubarb, you'll love this recipe. The strawberry rhubarb cake honors two seasonal products, while offering a very greedy cake. We suggest you discover this easy recipe in pictures.
Ingredients
Here are the ingredients needed to make a strawberry rhubarb cake for 6 to 8 people:
125 g strawberries
125 g of rhubarb in sections
3 packets of vanilla sugar
4 eggs
250 g sugar
300 g flour
1 sachet of baking powder
125 g butter
10 cl of milk
a knob of butter for the mold
Fruit preparation
The filling of this strawberry-rhubarb cake is a homemade compote made from these two seasonal products.
1- If you use fresh rhubarb, peel it before cutting it into small pieces.
2- Place the rhubarb in a saucepan with three tablespoons of water and the vanilla sugar.
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3- Cook over medium heat for 15 minutes.
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4- Meanwhile, wash and hull the strawberries, then cut them in half.
5- After 15 minutes of cooking, add the strawberries to the pan and continue cooking on high heat for 10 to 15 minutes.
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6- Let this fruit compote cool while you prepare the cake batter.
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Preparation of the dough
1- Melt the butter in a saucepan.
2- Whisk the whole eggs with the sugar until the mixture turns white.
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3- Stir in the melted butter, then add the sifted flour and yeast.
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4- Relax the dough with the milk
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5- Incorporate the fruit compote last. The pastry will take on a nice pink color.
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6- Butter and flour a cake pan and pour the strawberry rhubarb cake batter into it.
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Cooking
1- Preheat your oven to 180°C.
2- Bake the strawberry rhubarb cake for about 50 minutes.
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3- Let it cool completely before unmolding it.
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4- Serve this cake cut into generous slices, accompanied if you wish by a cloud of whipped cream.
Copyright: Audrey Vautherot
Copyright: Audrey Vautherot
