Rhabarberkuchen #BakingBloggers


Baking Bloggers this month are working from the theme "Spring Vegetables" and the Improv Cooking Challenge this week is Strawberries and Rhubarb. How perfect is that? And I checked, rhubarb is a vegetable. Which meant I got to make this delicious, tender, yeasted, German rhubarb cake, but with a Mid-western twist. Rhubarb is a really tart vegetable, one that needs a streusel topping or a lot of powdered sugar to make up for. Or in this case a delicious, fresh, strawberry sauce. Because the two are meant for each other.

3/4 c. milk
4 Tbsp. butter
2 eggs
1/2 c. sugar
1 (scant) Tbsp. yeast
1/2 tsp. salt
2 c. flour
1 lb. rhubarb, fresh or frozen
1/2 c. sliced almonds (optional)
powdered sugar

2 lb. fresh strawberries
1/4 c. sugar
2 Tbsp. clear gel

In a small sauce pan over medium low, heat the milk and butter just until the butter is almost melted. remove from the heat and stir until the butter is melted in. Add in the sugar and two eggs and whisk well to combine. Whisk in the yeast and allow to sit for 5 minutes. 

Mix in the flour, it will be thinner than bread dough but thicker than regular cake batter. Cover with a clean cloth and place in a dark spot away from drafts. Allow to rise for an hour. 

In a greased 8x10 baking dish, add the dough and gently spread to the sides. Top with the rhubarb, some of it will overlap and it will look like too much but once it bakes it all fits. Sprinkle the almonds over the top. Cover again and allow to rise for 30 minutes. 

Preheat the oven to 350. 

Once the dough has risen again and the rhubarb is thawed slightly place the cake in the preheated oven. Bake for 35 minutes or until exposed bits of dough are browned and a toothpick inserted near the center comes out clean. 

Remove from the oven and cool. 

Top with powdered sugar and strawberry sauce. 

Strawberry sauce
Combine all in a food processor and pulse until the strawberries are broken down but not completely pureed. Allow to stand for 20 minutes before using.
   

Baking Bloggers

Baking with Spring Vegetables

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Improv Cooking Challenge

Strawberry & Rhubarb



  • Strawberry Fizz with Rhubarb Shrub by Our Good Life
  • Small Batch Strawberry Rhubarb Jam by A Day in the Life on the Farm
  • Strawberry Rhubarb Margarita by Home Sweet Homestead
  • Strawberry Rhubarb Galette by Kate's Recipe Box
  • Strawberry Rhubarb Crumb Bread by Cookaholic Wife  
  • Comments

    1. I love rhubarb season and that cake is definitely going on the lineup.

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    2. This is the time of the year when I really miss my rhubarb plants, I think I need to see if I can find some overpriced rhubarb the next time I go to the 'big' city for a shopping trip. I will have to try this recipe out.

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    3. That's a beautiful cake! I've recently discovered rhubarb and love it!

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    4. I am pretty sure I must have had this in my many cake-testings in Germany - either way it looks and sounds delicious!

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    5. Yes, indeed. Rhubarb and strawberries are a match made in heaven. Gorgeous!

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    6. I aleeady love rhubarb in muffins and quick breads so trying it in a yeasted loaf sounds fantastic!

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    7. I'm finding some delicious sounding recipes to try in today's event, including this cake. Strawberries and rhubarb go together so well in recipes.

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    8. That strawberry sauce really makes it! Yum!

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    9. I love this dessert - it is beautiful to look at, and eat! And rhubarb is just so delicious :)

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    10. This is such a wonderful recipe to try! Definitely worth bookmarking and trying it later. Thank you so much for sharing :-)

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    11. What a delicious treat! Will be perfect for Easter or a spring picnic!

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    12. This sound so yummy!! A must try!

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    13. How fun that you are part of this challenge not to mention showing us this recipe for this lovely german cake. I would have never thought rhubarb is a veggie!

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