Rhubarb is great for desserts – no matter if you want to combine it with some custard, or use it in a cake or tart – everything is more delicious when rhubarb is involved. At least in my opinion. I love rhubarb! Unfortunately, the rhubarb season is always a bit short. This means you have to do something with rhubarb as soon as it hits the stores or the farmer’s market. If you wait a minute too long it might be all over ;P So get some red stalks and bake this delicious Rhubarb Strawberry Loaf Cake! It’s an easy recipe and the result is really tasty!
Of course, I am aware that not everyone loves rhubarb as much as I do. I have someone in my circle of friends who doesn’t like rhubarb. Our friendship suffered badly after it became known that there was a rhubarb conflict, but what can you do…
Just kidding! I’m not forcing anyone to love rhubarb or anything made with rhubarb. I might react with a brief twitch of the eyebrows when you tell me you don’t like rhubarb, but that’s it. We’re all civilized people here, aren’t we?! ;P Whenever someone rejects something I bake, I tell myself… more for me! It does not happen often though. It would be stupid to cry about a cake that has not been eaten. Just wrap it, place it in the fridge, and enjoy it the next day. That is my motto ;P
Anyway. If you like simple and delicious loaf cakes, you are in the right place. The yogurt, strawberries, and rhubarb give this cake a great texture. This cake will stay nice and moist for several days… unlike other loaf cakes that are f*ing dry already on the second day. Just saying ;P
I use freeze-dried strawberries* for my recipe here – that’s an ingredient, not everyone is familiar with, I suppose. You can buy those dried berries in online stores, for example, or in many supermarkets with organic food these days. They are often used for muesli and smoothies, but also for baking. Unlike fresh strawberries, freeze-dried strawberries are available all year round and give baked goods or desserts a much more intense strawberry flavor. Without any artificial flavors or other unwanted junk. Just pure (dry) strawberries ;P
Even though I love using freeze-dried berries, they do have one small disadvantage: once the package of berries has been opened, they absorb moisture from the air (which has been extracted beforehand). No matter how airtight you wrap/pack them – they will get soft ;) Because of that, you should never buy a large pack, in my opinion, unless you want to use those berries every day. If you ever bought and used freeze-dried anything you will know what I am talking about ;P
Now that this is sorted out… are you maybe looking for more rhubarb recipes? If the answer is yes you should probably take a look at these two recipes: my Rhubarb Curd Crumble Donuts and this absolutely gorgeous Rhubarb Meringue Tart. These recipes need a bit more attention, but are most definitely worth investing a bit more time and effort!
INGREDIENTS / ZUTATEN
For the batter:
10.6 oz. (300g) fresh rhubarb, in small pieces
3/4 cup (170g) butter (or margarine), at room temperature
1/2 cup (100g) sugar (or xylitol), plus 1 tbsp.
3 medium eggs
5.3 oz. (150g) Greek yogurt
1 tsp. vanilla extract
2 cups (260g) all-purpose flour
1 tbsp. cornstarch
2 tsp. baking powder
1/4 tsp. ground cardamom
1/4 tsp. salt
0.35 oz. (10g) freeze-dried strawberries, crumbled
For the decoration:
5.3 oz. (150g) confectioners’ sugar
1/4 tsp. vanilla extract
some heavy cream
some freeze-dried strawberries, crumbled (optional)
Für den Teig:
300g Rhabarber, in kleinen Stücken
170g weiche Butter (oder Margarine)
100g Zucker (oder Xylit), plus 1 EL
3 Eier (M)
150g griechischer Joghurt
1 TL Vanille Extrakt
260g Mehl (Type 405)
1 EL Speisestärke
2 TL Backpulver
1/4 TL Kardamom
1/4 TL Salz
10g gefriergetrocknete Erdbeeren, zerbröselt
Für die Dekoration:
150g Puderzucker
1/4 TL Vanille Extrakt
etwas Sahne
einige gefriergetrocknete Erdbeeren, zerbröselt (optional)
DIRECTIONS / ZUBEREITUNG
1. Wash the rhubarb, dry it, peel it if necessary (e.g. if there are brown spots) and cut it into small pieces. Mix with 1 tbsp. of the sugar in a bowl and let sit for about 10 minutes.
2. Preheat the oven to 350°F (180°C). Line a 9×5-inch loaf pan with a piece of baking parchment and lightly grease. Set aside.
3. Add the butter and sugar (or xylitol) to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Next, add the yogurt and vanilla extract and stir to combine. Mix the flour with cornstarch, baking powder, cardamom, and salt. Add to the bowl and mix until just combined. Fold in the rhubarb and crumbled strawberries. Transfer the batter to the prepared loaf and smooth out the top. Bake the cake for about 65-75 minutes – baking time can vary greatly depending on your oven and the baking pan you use. Bake until a wooden skewer inserted into the center of the cake comes out clean. Remove from the oven and let cool inside the baking pan for several minutes, then lift out with the baking parchment and let cool down completely on a wire rack.
4. For the glaze, mix the confectioners’ sugar with vanilla extract and a little bit of heavy cream – the consistency should be quite thick. Brush the cooled cake with the glaze and sprinkle with freeze-dried strawberries (optional). Let dry before cutting and serving.
1. Den Rhabarber waschen, trocknen, ggf. schälen (sollte es irgendwo braune Stellen geben) und dann in kleine Stücke schneiden. Zusammen mit 1 EL vom Zucker in einer Schüssel vermischen und für etwa 10 Minuten ziehen lassen.
2. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 23x12cm Kastenform mit einem Stück Backpapier auslegen und leicht einfetten. Zur Seite stellen.
3. Die weiche Butter mit dem Zucker (oder Xylit) in einer großen Schüssel hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Joghurt und Vanille Extrakt dazugeben und unterrühren. Das Mehl mit Stärke, Backpulver, Kardamom und Salz vermischen und dann zur Schüssel dazugeben und nur kurz unterrühren. Den Rhabarber und die zerbröselten Erdbeeren unterheben und dann in die vorbereitete Kastenform füllen. Die Oberfläche glatt streichen und dann für etwa 65-75 Minuten backen – die Backzeit kann je nach Ofen und Backform stark variieren. Mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst aus dem Ofen holen, wenn dieser sauber herauskommt. Den Kuchen aus dem Ofen nehmen und für einige Minuten in der Form abkühlen lassen, dann mit dem Backpapier aus der Form heben und auf einem Kuchengitter komplett auskühlen lassen.
4. Für die Glasur den Puderzucker mit Vanille Extrakt und etwas Sahne verrühren – die Konsistenz sollte recht dickflüssig sein. Den ausgekühlten Kuchen mit der Glasur bestreichen und mit gefriergetrockneten Erdbeeren bestreuen (optional). Bis zum Anschneiden noch etwas trocknen lassen.
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Here is a version of the recipe you can print easily.
Print
Rhubarb Strawberry Loaf Cake
- Prep Time: 00:20
- Cook Time: 01:15
- Total Time: 03:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: International
- Diet: Vegetarian
Description
Rhubarb season is very short, so let’s make the best out of it! This Rhubarb Strawberry Loaf Cake is the perfect cake to celebrate the season!
Ingredients
For the batter:
10.6 oz. (300g) fresh rhubarb, in small pieces
3/4 cup (170g) butter (or margarine), at room temperature
1/2 cup (100g) sugar (or xylitol), plus 1 tbsp.
3 medium eggs
5.3 oz. (150g) Greek yogurt
1 tsp. vanilla extract
2 cups (260g) all-purpose flour
1 tbsp. cornstarch
2 tsp. baking powder
1/4 tsp. ground cardamom
1/4 tsp. salt
0.35 oz. (10g) freeze-dried strawberries, crumbled
For the decoration:
5.3 oz. (150g) confectioners’ sugar
1/4 tsp. vanilla extract
some heavy cream
some freeze-dried strawberries, crumbled (optional)
Instructions
1. Wash the rhubarb, dry it, peel it if necessary (e.g. if there are brown spots) and cut it into small pieces. Mix with 1 tbsp. of the sugar in a bowl and let sit for about 10 minutes.
2. Preheat the oven to 350°F (180°C). Line a 9×5-inch loaf pan with a piece of baking parchment and lightly grease. Set aside.
3. Add the butter and sugar (or xylitol) to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Next, add the yogurt and vanilla extract and stir to combine. Mix the flour with cornstarch, baking powder, cardamom, and salt. Add to the bowl and mix until just combined. Fold in the rhubarb and crumbled strawberries. Transfer the batter to the prepared loaf and smooth out the top. Bake the cake for about 65-75 minutes – baking time can vary greatly depending on your oven and the baking pan you use. Bake until a wooden skewer inserted into the center of the cake comes out clean. Remove from the oven and let cool inside the baking pan for several minutes, then lift out with the baking parchment and let cool down completely on a wire rack.
4. For the glaze, mix the confectioners’ sugar with vanilla extract and a little bit of heavy cream – the consistency should be quite thick. Brush the cooled cake with the glaze and sprinkle with freeze-dried strawberries (optional). Let dry before cutting and serving.
Notes
Happy Baking!
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