A sweet ‘n’ tart rhubarb cake with strawberries
The rhubarb season is upon us! Today, blogger Victoria reveals her favourite recipe for a moist rhubarb and strawberry cake. Plus some invaluable tips for prepping and storing these fruity pink stalks.
We’re right in the middle of the rhubarb season and the tart stalks have been spotted in cakes, desserts and other sweet treats since the end of April. To mark one of our favourite seasonal foodie events, we’ve come up with a mouth-wateringly moist rhubarb-strawberry cake – just for you!
Although we prep rhubarb like a fruit, it’s actually a vegetable. Yes, you read that correctly. A vegetable! However, according to a customs court ruling in the 1940s the US legal system still defines rhubarb as a fruit. Either way, rhubarb is one of the first vegetables (or fruits!) to be harvested after winter. They’re deemed ripe when they reach a length of at least 25 cm and turn a pinky-green colour. As only the stalks are eaten make sure they have a good colour when choosing them. The deeper pink the milder the flavour, and the sweeter your cake. If you prefer a tarter taste, look for greener stalks.
Rhubarb is best kept refrigerated. Wrapped in a damp tea towel the stalks keep for up to seven days in a fridge. If you plan on using rhubarb out of season, it can easily be frozen too. Simply wash the stalks, cut into pieces and freeze in a suitable container.
Cooking and baking with rhubarb
Raw rhubarb can lead to tummy aches, so it’s best to blanch it briefly before eating. This also applies to the leaves, which are poisonous. But don’t panic – using rhubarb in a cake or for jam is perfectly safe.
Before cooking or baking with rhubarb remove the leaves at the top and cut off the base. Then wash the stalks thoroughly and peel them. Cut off all the tough fibres at the ends using a small knife.
A fun rhubarb fact
An old German tradition dictates that rhubarb should not be picked after St John the Baptist Day on 24 June. Supposedly the stalks become woody and lose their fruity flavour, although the real reason is probably related to the regeneration period rhubarb needs at the end of every season.
But enough of tenacious deadlines – let’s concentrate on the eating! Yummy Grissini sticks aren’t the only trick blogger Victoria from “Victorias Little Secrets” has up her sleeve. Rhubarb cake with strawberries is another of her showstoppers. And best of all: she’s decided to share the recipe with us.
Rhubarb cake with strawberries. Here’s how.
For a 20 cm diameter cake you will need the following ingredients:
· 150g soft butter
· 150g + 1 tablespoon cane sugar
· 3 eggs (at room temperature)
· 100g ground almonds
· 200g plain flour
· ½ packet baking powder
· 2 tablespoons of split almonds
· approx. 300g rhubarb
· 6-7 medium size strawberries
First, wash, peel and cut the rhubarb into 4-5 cm long pieces. Then mix 150 g sugar and the butter and until creamy. Add the eggs one by one at medium speed.
If you usually keep your eggs in the fridge, bring them up to room temperature by placing them in a cup with hot water for a few minutes. This prevents the butter from curdling.
Mix the ground almonds with the flour and baking powder before adding to the wet ingredients. Blend to a smooth cake dough.
Pour half of the dough into a well-greased springform tin. Scatter half of the rhubarb on top, making sure the pieces aren’t too close to the edge. Sprinkle the remaining sugar over the rhubarb pieces before pouring the rest of the dough on top.
Wash the strawberries, remove the leaves and stalks and cut into slices. Scatter the rest of the rhubarb pieces and the sliced strawberries on top, and garnish with the split almonds.
Baked the rhubarb cake in a preheated oven for 50 minutes at 180°C. Then cover the top of the cake with aluminium foil (or earlier if the cake is overbrowning) and bake for a further 20 minutes.