Attention baking fans: Rhubarb enjoyment from the oven

Mhh ... what's that delicious smell coming from the oven? The tempting smell of sweet fruit immediately makes us think of cozy, warm spring days on the balcony or terrace. Our strawberry and rhubarb cake with caramelized almonds is also a real eye-catcher. Here's the recipe we can't get enough of:

Ingredients

For the pastry:
- 250 g butter
- 225 g sugar
- 4 eggs
- 250 g flour
- 2 tsp baking powder
- Pinch of salt
- a little lemon zest

For the topping:
- 750 g rhubarb
- 250 g strawberries
- 125 g butter
- 20 g vanilla sugar
- 200 g sugar
- 200 g sliced almonds
- 2 tbsp milk
 

Preparation

Preheat the oven to 180 °C and grease a cake tin with a little butter - a tin with high sides or a cake ring is best.

For the topping, clean, wash and peel the rhubarb, then cut into pieces approx. 5 cm long. Wash the strawberries, cut them in half and mix them into the rhubarb pieces. Set the fruit mixture aside while you prepare the dough. To do this, beat the butter and sugar with a mixer until the sugar has dissolved. Now stir the eggs into the butter mixture. Make sure that the eggs are at room temperature and stir in one at a time. Then mix the flour, baking powder and salt and stir into the butter mixture with the lemon zest. Pour the batter into the baking tin and spread the rhubarb and strawberries evenly on top. Bake the cake in the oven at 180 °C for approx. 30 minutes.

In the meantime, take a small pan and add the butter, sugar, vanilla sugar, almonds and milk and bring the mixture to the boil. After 30 minutes baking time, take the cake out of the oven and spread the almond mixture evenly over the strawberry and rhubarb cake. Bake for a further 10 minutes at 160 °C.

Indulgence tip: Try an elderflower cream as a special taste sensation with the strawberry and rhubarb cake. Simply whip 200 g of cream with 3 tbsp of elderflower syrup and sprinkle with a few elderflowers before serving.