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Strawberry Rhubarb Cake

A delightful blend of sweet strawberries and tart rhubarb enveloped in fluffy yeast dough, perfect for summer gatherings.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: European, Summer
Calories: 300
Ingredients Method Notes

Ingredients
  

For the dough
  • 500 g flour
  • 400 ml milk warmed
  • 42 g fresh yeast
  • 100 g sugar for the initial dough
  • 1 tbsp sugar additional for rhubarb
  • 75 g soft butter
  • 6 size M eggs 5 for the custard and 1 for the dough
  • 1 pinch salt
For the filling
  • 500 g strawberries washed and quartered
  • 1000 g rhubarb washed and cut into 1.5 cm pieces
  • 400 g crème fraîche
  • 1 packet bourbon vanilla sugar
  • 1 packet pudding powder
  • 150 ml milk remaining for the custard
For dusting
  • Flour for the work surface

Method
 

Preparation of the dough
  1. Place the flour in a bowl and make a well in the center.
  2. Warm 250 ml of milk and crumble the yeast into the well, adding 50 g of sugar and 100 ml of lukewarm milk.
  3. Mix with a bit of flour from the edge to form a thick batter. Cover and let rise in a warm place for about 15 minutes.
  4. Add butter, 1 egg, 50 g sugar, and a pinch of salt to the risen dough, along with the remaining 150 ml of lukewarm milk.
  5. Knead with dough hooks until smooth, then let rise until doubled in size, about 30 minutes.
Preparation of the filling
  1. Wash, trim, and quarter the strawberries. Wash and trim the rhubarb, cutting it into pieces about 1.5 cm long.
  2. Mix the rhubarb with 1 tablespoon of sugar.
Assembly and Baking
  1. Briefly knead the dough again and roll it out on a floured work surface to a rectangle approximately 41 x 32 cm.
  2. Grease the baking tray and place the dough on it, allowing it to rise for another 10-15 minutes.
  3. In a separate bowl, combine crème fraîche, vanilla sugar, 5 eggs, pudding powder, and the remaining 150 ml of milk.
  4. Pour the custard over the strawberries and rhubarb on the risen dough.
  5. Bake in a preheated oven at 200 °C (electric) / 175 °C (fan) / gas level 3 for 20-30 minutes.
Serving
  1. Let the cake cool slightly, then cut into pieces and serve warm or at room temperature.

Notes

Serve with fresh whipped cream or a scoop of vanilla ice cream for an added treat. Store leftovers at room temperature for a few days, or refrigerate for longer storage, letting it come to room temperature before serving.