Strawberry-Rhubarb Crumble Cake

Have you heard of the country where people live without worry and never go hungry? Of course: Strawberry Land! Since strawberry season is fast approaching, we have picked a delicious recipe for you from our cookbook.

Don’t worry, the cake is quick and easy to prepare.

Here’s what you will need for one tray (14 to 16 servings)

For the dough:
250 g butter
225 g sugar
250 g flour
2 tsp baking powder (leveled)
4 medium-sized eggs
1 pinch of salt
2 tsp lemon zest (untreated)
Margarine for the baking tray or baking paper

For the crumble:
200 g butter
150 g flour
100 g ground almonds
150 g sugar
1 pinch of salt

Fruit:
750 g rhubarb
250 g strawberries

Preparation of the cake:

For the dough:
Preheat oven to 180° (with fan). Either grease the baking tray or line with baking paper. Beat the butter and sugar until the sugar has dissolved, then add the eggs one at a time and continue to mix until well incorporated. Combine the flour, salt, baking powder before also adding to the wet mixture together with the lemon zest, mixing well. Spread the batter evenly on the tray.

The crumble:
For the topping, melt the butter in a saucepan (a quick blast in the microwave is a little faster). Mix in a bowl with flour, almonds, sugar and salt and crumble using your fingers.

The fruit:
Wash the rhubarb, cut off the ends and peel with a potato peeler. (Make sure to wear an apron! Rhubarb tends to splatter terribly and stains everything). Wash the strawberries and chop them evenly, depending on their size. Spread the fruit loosely over the dough. You can, of course, use a little more fruit depending on your preference. Cover with the crumble. Bake in the oven for about 35-40 minutes (until golden brown). Don’t forget to add whipped cream when serving!

Enjoy!