Quick Rhubarb and Strawberry Cake
Recipe for shortcrust pastry with rhubarb and strawberries
Prepare with me today a very simple and quick shortcrust rhubarb and strawberry cake. You’ll bake such an appetizing cake in a large pan, so you can divide it into many portions and share it with your loved ones and friends. This is a recipe for rhubarb cake without a mixer – just knead the ingredients, transfer to the pan, and bake the cake. You must try this recipe!
Spis treści
Quick Shortcrust Rhubarb and Strawberry Cake Recipe Step by Step
If you want to know how to make rhubarb cake with crumble topping without using a mixer, and in a very simple and quick way, then you must check out this recipe!
Kruche ciasto z rabarbarem i truskawkami przepis z filmem
Wyposażenie
- Forma do pieczenia o wielkości około 20/30 cm albo 24/24 cm. Wyłożona papierem do pieczenia lub posmarowana masłem i posypana mąką/bułką tartą.
Składniki
składniki na ciasto
składniki na nadzienie
- ok 350 g truskawek
- ok 300 g rabarbaru
- 1 łyżka mąki ziemniaczanej
- 50 g cukru (1/4 szklanki)
- ok 30 g płatków migdałowych (opcjonalnie)
Instrukcja
krok 1 – przygotowanie ciasta
- Do dużej miski albo misy malaksera wsyp obydwa cukry, dodaj mąkę, proszek do pieczenia, cynamon, sól oraz pokrojone na nieduże kawałki masło.375 g mąki pszennej, 100 g cukru , 100 g cukru trzcinowego, 1 łyżeczka proszku do pieczenia, 0,5 łyżeczki cynamonu, 1 szczypta soli, 230 g masła
- Zagnieć razem składniki na sypką kruszonkę, albo krótko zmiksuj malakserem.
- Dodaj do ciasta jajko i mleko i krótko zagnieć – ciasto nie musi być gładkie, może być w grudkach.1 jajko , 60 ml mleka
- Wylep mniej więcej 2/3 ciasta dno formy do pieczenia.
krok 2 – przygotowanie nadzienia z rabarbaru i truskawek
- Rabarbar umyj, odetnij końcówki, a resztę pokrój w plasterki o grubości około 1 cm – przełóż do miski.ok 300 g rabarbaru
- Truskawki umyj, usuń szypułki, przekrój owoce na pół i pokój w średnią kostkę.ok 350 g truskawek
- Dodaj truskawki do rabarbaru.
- Dodaj do owoców mąkę ziemniaczaną, cukier i wymieszaj.1 łyżka mąki ziemniaczanej, 50 g cukru
- Wyłóż owoce na spód ciasta.
- Posyp wierzch owoców pozostałym ciastem rozsypując je jak kruszonkę.
- Na koniec posyp ciasto płatkami migdałowymi – jeśli je używasz.ok 30 g płatków migdałowych
krok 3 – jak upiec ciasto z rabarbarem i kruszonką
- Formę z ciastem wstaw do piekarnika rozgrzanego do 180 stopni (w trybie góra/dół) i piecz przez około 45-50 minut – aż ciasto będzie ładnie rumiane.
- Gotowe ciasto ostudź.
- Przed podaniem możesz ciasto z rabarbarem posypać dodatkowo odrobiną cukru pudru.
Film
Uwagi
Wartości Odżywcze
Why try the rhubarb and strawberry cake recipe?
Today, I invite you to an incredibly simple and quick shortcrust cake baked with a filling of slightly tart rhubarb and sweet, juicy strawberries. I still had to use imported strawberries and rhubarb here, but our Polish ones will be available soon, and it’s worth having such a reliable recipe on hand then. When I spotted rhubarb in the store, I couldn’t resist and had to buy it. I wondered how to use it and what cake to bake. The blog already has a recipe for yeast cake with rhubarb and crumble topping, there are various tarts, fluffy rhubarb cake with buttermilk, and also delicious rhubarb cake with meringue. So it was hard for me to find a gap ;) I looked for inspiration from one of my favorite culinary bloggers – I checked out Sally McKenney’s blog (Sally’s Baking Addiction) and found this very recipe. It convinced me with its simplicity and speed of execution, plus it’s a rhubarb cake without a mixer! Just prepare a quick semi-shortcrust pastry, a strawberry and rhubarb filling, and you can already bake the cake. You don’t even need to chill it in the fridge beforehand! So be sure to try it and bake a rhubarb cake that always turns out perfectly :)
Essential Ingredients for Shortcrust Rhubarb Cake with Crumble Topping
To bake this cake, you will only need basic ingredients generally available in any store, even smaller ones. Below is a condensed list of ingredients and possible substitutes. I slightly modified Sally’s recipe and, for example, omitted the orange zest added to the filling. I didn’t have an orange and didn’t feel like making a special trip to the store for one. However, if you have an orange at home, you can grate its zest on a fine grater and add it to the strawberries and rhubarb – it supposedly wonderfully enhances the flavor of the filling. I also didn’t add vanilla extract to the cake – the author added 2 teaspoons of vanilla extract – if you wish, you can add it to the cake, or replace part of the regular sugar with vanilla sugar. This will give the cake an additional subtle vanilla aroma and taste. And what else do you need for the cake?
wheat flour – I used regular cake flour type 450, you can also use type 500 or 550 flour or all-purpose flour, if you like, you can even replace part of the flour with ground almonds, which will add a nice flavor to the cake; in the recipe, I used 375 g of flour – you can then use, for example, 300 g of flour and 75 g of ground almonds
butter – this is an American recipe and they use butter in cups, where one cup is 230 g – so you will need one whole stick and a little less than 1/4 stick of butter here
milk – I used cow’s milk with 1.5% fat content, you can use other milk, even plant-based milk. As a last resort, cold water will work just as well.
sugar – two types of sugar are used in the recipe – regular white granulated sugar and cane sugar (Sally uses brown sugar, but I prefer cane sugar), you can also use 200 g (1 cup) of one of these sugars
strawberries and rhubarb – use roughly equal amounts of each – a total of about 600-700 g; if you have less or more of one ingredient, substitute it by using more of the other
almonds – I sprinkled my cake with a handful of almond flakes at the end, you can also use chopped nuts, or like Sally – rolled oats. You can also add nothing, and the cake will still be delicious!
How to make rhubarb cake without sugar?
If you want to reduce the calorie content of the cake a bit, you can use erythritol, which has 0 calories, instead of white and cane sugar. If you are more interested in using a healthier sugar substitute, choose xylitol.
Making the Cake: How to Prepare the Perfect Shortcrust Pastry?
This rhubarb cake uses baking powder, so its preparation is very quick. Additionally, baking powder makes the shortcrust pastry more delicate and a bit softer, less crumbly. This cake does not need to be chilled, but you must use chilled ingredients here – so put the butter, egg, and milk in the refrigerator beforehand to cool them well.
Knead the dough briefly, and preferably, at first, don’t do it with your hands; instead, chop the ingredients with a knife, a special shortcrust pastry tool, or briefly mix them in a food processor. This will prevent the ingredients from warming up too much from the heat of your hands. The dough from this recipe comes out more in the form of crumble and thicker pieces of dough – do not knead it into a uniform mass. Transfer approximately 2/3 of the dough to a baking pan measuring 20/30 cm (it can also be a square pan of about 24/24 cm or a round one with a diameter of about 26-18 cm) and line the entire bottom with it – it doesn’t have to be an even and smooth layer. This cake is more rustic in appearance, you don’t have to try too hard with it ;) The rest of the dough will be needed later for the top of the cake, where it will act as a crumble topping.
Preparing the Rhubarb and Strawberry Filling
The filling for this cake is also very quick and simple, and it doesn’t require stewing, heating, or mixing ingredients. Simply cut the rhubarb and strawberries into larger cubes. To prevent the strawberry juice from making the cake too soggy during baking, add one slightly heaped tablespoon of potato starch to them – it will bind the fruit juice under heat and help thicken it. If you don’t have potato starch (potato flour), you can use another starch – e.g., cornstarch.
How to bake rhubarb and strawberry cake?
I baked my cake in an oven preheated to 180 degrees Celsius for 45 minutes. You can also set the oven to 170 degrees Celsius and turn on the convection mode. The cake should be ready after about 45-50 minutes. It should be nicely browned on top.
How to serve rhubarb and strawberry cake?
Immediately after baking, the cake filling will be very hot and may still be slightly runny. Therefore, it’s best to let it cool for a while. After about 15-20 minutes, you can cut a slice of the still-warm cake and serve it with a scoop of your favorite ice cream. As the cake cools, the filling will also slowly set – then the cake will be more suitable for transport and serving. Before serving, it’s worth dusting the cake with powdered sugar, which will add sweetness and a nice appearance.
How to store shortcrust cake with strawberries and rhubarb?
You can store the cake for several days directly on the kitchen counter – I recommend transferring it to an airtight container or covering it with an airtight lid so that the cake doesn’t dry out. You can also store it in the refrigerator – then it can easily last up to a week.
The cake is also great for freezing. You can divide it into smaller portions, transfer them to a freezer bag, and store them in the freezer for about 3 months.
How many calories does shortcrust rhubarb cake with crumble topping have?
As I stated above in the recipe, 100 g of rhubarb and strawberry cake has just under 270 kcal (I provide the calorie count based on the products I used), but if you divide the cake into approximately 24 portions, each will have about 190 kcal (carbohydrates 23g, proteins 3g, fats 10g). Such a low calorie count for the cake is due to the large amount of rhubarb, which has very few calories, and strawberries, which are also low-calorie fruits. Therefore, you can eat this cake without guilt. All that’s left for me is to wish you bon appétit and happy baking!
Recommended Rhubarb Cake Recipes That Always Work
Be sure to try my other recipes for delicious and simple rhubarb cakes that are easy to bake in your own kitchen. Such cakes are perfect as a dessert with coffee, to take to a picnic, or to serve at a barbecue or garden party. Here I recommend three such recipes, among others, and you’ll find many more on my blog – you are cordially invited.
Popularne Przepisy
Polecane przepisy
Rhubarb Cake Recipe with Baking Powder
Join me in preparing a delicious, simple, and very quick shortcrust cake with rhubarb, crumble topping, and juicy, sweet strawberries. This cake is a treat that will appeal to both adults and children alike.
The recipe is so straightforward and fast that anyone can master it, even those with little baking experience. Take a look at my detailed step-by-step recipe, browse the process photos, and watch my short video where I demonstrate how to make this shortcrust cake with rhubarb, strawberries, and crumble.
The best part? You can make this rhubarb cake without using a mixer! Be sure to check out my tips below the recipe to see how you can make a sugar-free version. If you are interested in other baked rhubarb recipes, feel free to explore my blog to find your ideal rhubarb treat.
