It is rhubarb season here in Germany! Thank God! The red and green stalks are back in town! Yeah! Time to bake many nice things… rhubarb muffins, bread and of course cake! Most of all cake! Every cake is more delicious if you add rhubarb. Really ;) Best example is this delicious Rhubarb Strawberry Pudding Streusel Cake! So yummy!
Every year end of April beginning of May I get really excited – almost like a little kid when it comes to Santa Clause and Christmas I guess ;) I am soo happy when I see the first rhubarb in supermarkets and farmers markets. It is soo good! Love it so much! Unfortunately, the time slot for rhubarb is pretty limited each year. In June everything is over already. Which means there is a lot to bake with rhubarb right now! One of my new favorite recipes is this streusel cake with a pudding filling and rhubarb-strawberry compote. Just thinking of it makes me drool again ;)
The cake is not complicated to make, it just takes time because there are many steps on the way to get a slice of this delicious beauty. You have to make the dough for the crust, the streusel, the pudding and the compote. Each easy to do, but all in all bit time-consuming. BUT totally worth doing it! The result is awesome! I think next time I will make a bigger version of the cake. A whole baking sheet to make sure there is more cake for everyone!
When making the compote you should make sure the rhubarb is not cooked too much. That would mean it gets “mushy” and falls apart. We don’t want that. We want soft rhubarb but not rhubarb soup ;) It will be cooked more while it the oven, so cooking until it is just a bit soft, is perfect here.
INGREDIENTS / ZUTATEN
2 cups (260g) all-purpose flour
2.5 oz (70g) sugar
pinch of salt
1/2 cup (120g) butter, at room temperature
1 tsp. vanilla extract
1 large egg
For the streusel:
1 1/2 cups (200g) all-purpose flour
2.3 oz (65g) sugar
pinch of salt
1/2 cup (120g) cold butter
For the compote:
16 oz. (450g) fresh rhubarb
5.3 oz. (150g) fresh strawberries
1/4 cup (60ml) rhubarb juice
1 tsp. vanilla extract
1/4 cup (50g) sugar
0.5 oz. (15g) cornstarch
2 tbsp. water
For the pudding:
2.8 oz. (80g) cornstarch
5 tbsp. sugar
1 tbsp. vanilla extract
2 1/8 cups (500ml) milk
1 large egg
260g Mehl (405)
70g Zucker
Prise Salz
120g weiche Butter
1 TL Vanille Extrakt
1 Ei (L)
Für die Streusel:
200g Mehl (Type 405)
65g Zucker
Prise Salz
120g kalte Butter
Für das Kompott:
450g Rhabarber
150g Erdbeeren
60ml Rhabarbersaft oder Nektar
1 TL Vanille Extrakt
50g Zucker
15g Speisestärke
2 EL Wasser
Für den Pudding:
80g Speisestärke
5 Esslöffel Zucker
1 EL Vanille Extrakt
500ml Milch
1 Ei (L)
DIRECTIONS / ZUBEREITUNG
2. For the streusel mix the flour with sugar and salt in a large bowl. Add the cold butter in small pieces and mix until you get nice crumbs – you can do that with a hand mixer or a pastry blender. Place in the fridge until needed.
3. For the compote peel the rhubarb and cut into small dices. Wash the strawberries, let drain and remove the green parts, cut into dices as well. Set aside in separate bowls. Add the rhubarb juice, vanilla extract, and sugar to a small saucepan and heat up until the sugar dissolves. Add the rhubarb pieces and let cook for 2-3 minutes. The rhubarb should be soft but not fall apart. Mix the cornstarch with the water until smooth, then add to the saucepan and stir until the liquid thickens. Take off the heat, add the strawberries and fold in. Set aside to cool down.
4. For the pudding add the cornstarch, sugar, vanilla extract and some of the milk to a small bowl and mix until smooth. Add the remaining milk to a pot and bring to a boil. Add the cornstarch mixture and stir constantly until the pudding thickens. Take off the heat and stir in the egg. Set aside and let cool down – stir from time to time so it does not form a skin on top.
5. Preheat the oven to 350°F (175°C). Line a 10 inches (26cm) springform tin with baking parchment and set aside. Roll out the dough on a floured surface slightly larger than the tin, transfer to the form and press to the bottom and sides – the sides should be quite high. Fill the pudding into the form and smooth out the surface. Add the compote on top and sprinkle with the streusel. Bake for 35-40 minutes. Take out of the oven and let cool down completely. Serve with some whipped cream.
2. Für die Streusel das Mehl mit dem Zucker und Salz in einer großen Schüssel vermischen. Die kalte Butter in kleinen Stücken dazugeben und dann alles zu Streuseln verarbeiten – das kann man mit einem Handrührgerät mit Knethaken machen oder mit einem Teigmischer (dauert dann nur etwas länger). Bis zur Verwendung ebenfalls in den Kühlschrank stellen.
3. Für das Kompott den Rhabarber schälen und in kleine Würfel schneiden. Die Erdbeeren waschen, abtropfen lassen und dann vom Grün befreien und ebenfalls in Würfel schneiden. Separat zur Seite stellen. Den Rhabarbersaft mit dem Vanille Extrakt und dem Zucker in einen kleinen Topf geben und erhitzen, bis sich der Zucker aufgelöst hat. Den Rhabarber dazugeben und für 2-3 Minuten leicht köcheln lassen. Der Rhabarber soll weicher sein, aber möglichst noch nicht zerfallen. Die Speisestärke mit dem Wasser glatt rühren, zum Rhabarber dazugeben und so lange verrühren, bis das Kompott andickt. Vom Herd nehmen und die Erdbeeren daruntermischen. Zur Seite stellen und etwas abkühlen lassen.
4. Für den Pudding die Stärke mit dem Zucker, Vanille Extrakt und etwas von der Milch glattrührend, bis keine Stärkeklümpchen mehr zu sehen sind. Den Rest der Milch in einen Topf geben und zum Kochen bringen. Sobald die Milch anfängt zu kochen, die Stärkemischung unter ständigem Rühren dazugeben und so lange rühren, bis der Pudding andickt. Vom Herd nehmen und das Ei unterrühren. Zur Seite stellen und etwas abkühlen lassen – dabei immer wieder rühren, damit sich keine Haut bildet.
5. Den Backofen auf 175°C (350°F) vorheizen. Eine 26cm (10 inches) Springform mit Backpapier auslegen und zur Seite stellen. Den Teig auf einer bemehlten Fläche etwas größer als die Form ausrollen, in die Form legen und dann am Boden und den Seiten festdrücken – der Rand sollte eine gute Höhe haben. Den Pudding in die Form füllen und glatt streichen, dann das Kompott gleichmäßig darauf verteilen und die Streusel darüber streuen. Den Kuchen für etwa 35-40 Minuten backen. Aus dem Ofen nehmen und in der Form komplett auskühlen lassen. Mit etwas Schlagsahne servieren.
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Here is a version of the recipe you can print easily.
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Rhubarb Strawberry Pudding Streusel Cake
- Prep Time: 50
- Cook Time: 40
- Total Time: 120
Description
Delicious streusel cake with pudding filling and rhubarb-strawberry compote. The best combination possible! :)
Ingredients
For the dough
- 2 cups (260g) all-purpose flour
- 2.5 oz (70g) sugar
- pinch of salt
- 1/2 cup (120g) butter, at room temperature
- 1 tsp. vanilla extract
- 1 large egg
For the streusel
- 1 1/2 cups (200g) all-purpose flour
- 2.3 oz (65g) sugar
- pinch of salt
- 1/2 cup (120g) cold butter
For the compote
- 16 oz. (450g) fresh rhubarb
- 5.3 oz. (150g) fresh strawberries
- 1/4 cup (60ml) rhubarb juice
- 1 tsp. vanilla extract
- 1/4 cup (50g) sugar
- 0.5 oz. (15g) cornstarch
- 2 tbsp. water
For the pudding
- 2.8 oz. (80g) cornstarch
- 5 tbsp. sugar
- 1 tbsp. vanilla extract
- 2 1/8 cups (500ml) milk
- 1 large egg
Instructions
- For the dough add the flour, sugar, and salt to a large bowl and mix until well combined. Add the butter in small pieces, vanilla extract and egg and mix until you get a nice smooth dough. Wrap in plastic wrap and place in the fridge for about 30 minutes.
- For the streusel mix the flour with sugar and salt in a large bowl. Add the cold butter in small pieces and mix until you get nice crumbs – you can do that with a hand mixer or a pastry blender. Place in the fridge until needed.
- For the compote peel the rhubarb and cut into small dices. Wash the strawberries, let drain and remove the green parts, cut into dices as well. Set aside in separate bowls. Add the rhubarb juice, vanilla extract, and sugar to a small saucepan and heat up until the sugar dissolves. Add the rhubarb pieces and let cook for 2-3 minutes. The rhubarb should be soft but not fall apart. Mix the cornstarch with the water until smooth, then add to the saucepan and stir until the liquid thickens. Take off the heat, add the strawberries and fold in. Set aside to cool down.
- For the pudding add the cornstarch, sugar, vanilla extract and some of the milk to a small bowl and mix until smooth. Add the remaining milk to a pot and bring to a boil. Add the cornstarch mixture and stir constantly until the pudding thickens. Take off the heat and stir in the egg. Set aside and let cool down – stir from time to time so it does not form a skin on top.
- Preheat the oven to 350°F (175°C). Line a 10 inches (26cm) springform tin with baking parchment and set aside. Roll out the dough on a floured surface slightly larger than the tin, transfer to the form and press to the bottom and sides – the sides should be quite high. Fill the pudding into the form and smooth out the surface. Add the compote on top and sprinkle with the streusel. Bake for 35-40 minutes. Take out of the oven and let cool down completely. Serve with some whipped cream.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
Schaut super aus! Werde ich gleich nachmachen! Drei technische Fragen: muss man den Teig gar nicht vorbacken? Wird er nicht feucht, wenn direkt der Pudding auf den rohen Teig gestrichen wird? Kann man das Kompott am Abend davor zubereiten? Ist der Pudding mit 80g Stärke nicht extrem dick? Normalen Pudding macht man ja mit etwa der Hälfte Stärke.
Sorry, das war jetzt viel. Danke für die Hilfe und liebe Grüße aus Wien
Hallo Lisa,
Das Kompott kann man auf jeden Fall schon vorab zubereiten – absolut kein Problem.
Der Boden muss nicht vorgebacken werden – weil der Pudding so dick eingekocht wird, wird genau das verhindert, was du befürchtest ;)
Der Pudding suppt den Boden nicht durch – trotzdem hat man eine cremige Füllung am Ende…
LG, Marc
What can I substitute for rhubarb juice? I don’t think they sell that here in Texas!
Hi.
The rhubarb juice intensifies the flavors but can be replaced with other juices like strawberry juice, cherry juice or plain water.
Cheers
Marc