There is sooooo much you can do with rhubarb – jam, compote, juice (love it) or make a delicious cake with it! ;)

I know the last option was quite obvious since this is a baking blog ;P Anyways – I love baking with rhubarb. Unfortunately it is not available all year long, so you have to make the best out of it as long as it is available. Many bakers love rhubarb and you can find great recipes now on almost every food/baking blog. I am really happy with that because I get loads of new ideas for using rhubarb :)
Mia from kochkarussel.com initiated a nice little blog event for recipes using rhubarb and this cake is my contribution to a hopefully looong list of delicious bakes with rhubarb!

This cake here is an easy cake! Done in almost no time – perfect for your Sunday afternoon coffee – or for your coffee break any other day of the week. It is sweet, bit sour, moist and the streusel on top crunchy and sweet. The strawberries are a really good combination with the rhubarb! As always I would say. Best thing – you can freeze it and save some for later. But now let’s get to the recipe….
INGREDIENTS / ZUTATEN
1/3 cup (80g) butter, melted
1 cup (130g) all-purpose flour
1/2 cup (110g) brown sugar
1/4 tsp. salt
For the filling:
5.3 oz. (150g) rhubarb, chopped
5.6 oz. (160g) strawberries, chopped
1 tbsp. brown sugar
1/4 cup (30g) all-purpose flour
For the batter:
1/2 cup (120g) butter, room temperature
1 cup (130g) confectioner’s sugar
2 large eggs
1 tsp. vanilla extract
3/4 cup (100g) all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
80g Butter, geschmolzen
130g Mehl (Type 405)
110g brauner Zucker
1/4 TL Salz
Für die Füllung:
150g Rhabarber, gewürfelt
160g Erdbeeren, gewürfelt
1 EL brauner Zucker
30g Mehl (Type 405)
Für den Teig
120g weiche Butter
130g Puderzucker
2 große Eier
1 TL Vanille Extrakt
100g Mehl (Type 405)
1/2 TL Backpulver
1/4 TL Salz


DIRECTIONS / ZUBEREITUNG
2. Start with the streusel: In a medium bowl mix flour with brown sugar and salt. Add the melted butter and mix with a fork until crumbs form. Place in the fridge.
3. For the filling cut the rhubarb and strawberries into small pieces. Place in a bowl and add brown sugar and flour – mix until all is well combined and rhubarb and strawberries are covered evenly.
4. For the batter add the butter in small pieces and the confectioner’s sugar in a large bowl. Beat on high speed for about 3 minutes until light and fluffy. Add the eggs one at a time and mix well after each addition. Add the vanilla extract and mix well. Mix flour, baking powder and salt and add to the bowl. Mix until just combined. Transfer the batter to the prepared baking pan and spread evenly. Sprinkle with the rhubarb/strawberry mixture and top with the streusel.
5. Bake for 45-50 minutes or until the top is golden and a toothpick inserted in center comes out clean. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into bars.
2. Mit den Streuseln anfangen: In einer mittelgroßen Schüssel Mehl mit braunem Zucker und Salz vermischen. Geschmolzene Butter zugeben und mit einer Gabel verrühren, bis sich Streusel bilden. In den Kühlschrank stellen.
3. Für die Füllung den Rhabarber und die Erdbeeren in kleine Stücke schneiden. In einer Schüssel mit dem braunen Zucker und dem Mehl vermischen – Rhabarber und Erdbeeren sollten gleichmässig mit der Mehlmischung bedeckt sein.
4. Für den Teig die Butter in kleinen Stücken zusammen mit dem Puderzucker in eine große Schüssel geben. Auf höchster Stufe aufschlagen, bis alles hell und luftig ist – ca. 3 Minuten. Eier einzeln zugeben und jedes einzeln gut unterrühren. Vanille Extrakt zugeben und gut verrühren. Mehl mit Backpulver und Salz vermischen und in die Schüssel geben. Alles nur kurz verrühren. Teig in die vorbereitete Form geben und glattstreichen. Rhabarber/Erdbeer Mischung darüber geben und mit den Streuseln bestreuen.
5. Für 45-50 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. In der Form auskühlen lassen. Mit Hilfe des überstehenden Backpapiers herausheben und in Stücke schneiden.


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Here is a version of the recipe you can print easily.
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Strawberry Rhubarb Streusel Cake
- Prep Time: 40
- Cook Time: 50
- Total Time: 90
Ingredients
For the streusel
- 1/3 cup (80g) butter, melted
- 1 cup (130g) all-purpose flour
- 1/2 cup (110g) brown sugar
- 1/4 tsp. salt
For the filling
- 5.3 oz. (150g) rhubarb, chopped
- 5.6 oz. (160g) strawberries, chopped
- 1 tbsp. brown sugar
- 1/4 cup (30g) all-purpose flour
For the batter
- 1/2 cup (120g) butter, room temperature
- 1 cup (130g) confectioner’s sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 3/4 cup (100g) all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
Instructions
- Preheat the oven to 350˚F (175°C). Line an 8 inch (20cm) square baking pan with baking parchment and grease. Set aside.
- Start with the streusel: In a medium bowl mix flour with brown sugar and salt. Add the melted butter and mix with a fork until crumbs form. Place in the fridge.
- For the filling cut the rhubarb and strawberries into small pieces. Place in a bowl and add brown sugar and flour – mix until all is well combined and rhubarb and strawberries are covered evenly.
- For the batter add the butter in small pieces and the confectioner’s sugar in a large bowl. Beat on high speed for about 3 minutes until light and fluffy. Add the eggs one at a time and mix well after each addition. Add the vanilla extract and mix well. Mix flour, baking powder and salt and add to the bowl. Mix until just combined. Transfer the batter to the prepared baking pan and spread evenly. Sprinkle with the rhubarb/strawberry mixture and top with the streusel.
- Bake for 45-50 minutes or until the top is golden and a toothpick inserted in center comes out clean. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into bars.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12
Totally agree with your, Marc – the season of rhubarb is so unfairly short that you’ve got to be prudent and not waste your time:) Unfortunately, this time season started a bit late in here, and I’m kinda panicky. We’ve got already 3 stalks in our garden – that’s just a lot to get confused :) Talking about this post, I think you didn’t waste your time (and so precious rhubarb) – good old classic recipe. This cake looks just perfect!
Thxs Ben!
You can actually never go wrong with a streusel/crumb cake – it is foolproof ;)
I am pretty sure streusel are pixidust from a fat fairy – created to make everybody happy :P
Cheers,
Marc
Ahoi Marc,
also mit diesem köstlichen Streuselküchlein hast du mich ja sofort auf deiner Seite. Die Kombination aus Erdbeeren und Rhabarber ist doch einfach unschlagbar, oder? Und dann auch noch das Bild mit dem Turm aus Streuselkuchenglück. Verlockend, verlockend!
Vielen Dank für deinen tollen Beitrag und Grüße von Rhabarber-Junkie zu Rhabarber-Junkie ;)
Mia
Ein simpler Streuselkuchen ist manchmal einfach doch unschlagbar ;)
Bin schon gespannt auf die Rezeptzusammenstellung von allen – da kommt sicher einiges bei raus, das man selbst noch nachbacken möchte.
LG
Marc