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.
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.
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
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.
Copyright: Audrey Vautherot
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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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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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.
Copyright: Audrey Vautherot
4- Serve this cake cut into generous slices, accompanied if you wish by a cloud of whipped cream.
Copyright: Audrey Vautherot
Copyright: Audrey Vautherot
Author Audrey on 12 May 2023
Gastronomy and Food : Food
Author Audrey on 16 June 2023
Gastronomy and Food : Food