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Rhubarb Strawberry Pudding Streusel Cake

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  • Author: Bake to the roots
  • Prep Time: 50
  • Cook Time: 40
  • Total Time: 120


Delicious streusel cake with pudding filling and rhubarb-strawberry compote. The best combination possible! :)



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


  1. 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.
  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.


  • Enjoy baking!


  • Serving Size: 12