You should bake this fruit cake more often in spring and summer: a delicious strawberry-rhubarb cake with batter, in which the fruit sinks.
When spring arrives and more and more fruits and vegetables are in season again, we can't wait to try delicious new cake recipes.
From April the red-green rhubarb stalks shine towards us on the market and from May regional strawberries beckon.
High time to combine these two delicious fruits - rhubarb actually belongs to the vegetable - in a delicious cake.
Sunken strawberry rhubarb cake with icing.
The cake consists of a sponge mixture that is mixed together in a flash, in which the pieces of fruit really sink - hence the name.
That sounds great, doesn't it?
Wait and see how it will taste!
Also delicious:
Strawberry cake: you should try this irresistible recipe for the classic.
Sunken strawberry and rhubarb cake: the ingredients
For the sheet cake you need:
600 g strawberries
700 g rhubarb
400 g soft butter
400 g of sugar
2 packets of vanilla sugar
1 pinch of salt
8 eggs (size M)
600 grams of flour
1 packet of baking powder
4 tbsp strawberry jam - Read here how to make it yourself in just a few minutes.
For the frosting:
200 g powdered sugar
8 tbsp lemon juice
Butter and flour for the mold
These quantities are intended for
a large baking sheet
.
You can also just cut the ingredients in half and
bake
the cake in a
springform pan
(26 cm diameter).
Also
try :
Rhubarb Crumble with Almonds: You have to try this delicious recipe.
How to Bake the Sheet Cake: Sunken Strawberry Rhubarb Cake
Wash and clean the strawberries.
Gently dry them and cut the fruit in half or quarter (depending on the size).
Wash, clean and cut the rhubarb into small pieces.
For the dough,
stir the butter, sugar, vanilla sugar and salt with a hand mixer until creamy in 4 to 5 minutes.
Stir in the eggs one at a time.
Mix the flour with the baking powder and fold both briefly into the dough.
Grease the baking sheet with butter and dust it with flour.
Fill in the dough and smooth it out.
Preheat the oven to 175 ° C top / bottom heat or 150 ° C fan oven.
Mix the strawberries and rhubarb with the jam and distribute everything evenly on the dough - leaving an edge of about 2 centimeters free.
Bake the strawberry and rhubarb cake in the oven for about 60 to 70 minutes.
At the end of the baking time, do the chopsticks test.
If the surface gets too dark, you can cover the cake with a sheet of parchment paper.
Then let the cake cool in the tin on a wire rack.
For the icing, sieve
the powdered sugar into a bowl and stir it into the lemon juice until smooth.
Spread the icing on the cake and let it dry.
Goes well with the
sunken strawberry-rhubarb cake
.
B. Whipped Cream.
You can find out here how you can easily whip these stiffly without a mixer.
By the way, you can of course swap the fruit in this cake recipe as you like.
Instead of strawberries,
raspberries
, for example, are
a delicious combination with rhubarb.
(mad)
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Bake quickly:
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This is how the cake becomes colorful
This is how the cake becomes colorful