It´s been awfully quiet on this blog this last three weeks. You could basically hear a pin drop and see tumbleweeds flying by. Don´t worry, I am not planning on quitting this whole blog thing. I just caught up doing so much other stuff (university, work, chilling on the balcony) that I didn’t have time to focus on the important things. Aka cake. But here I am and I brought rhubarb-streusel cake with me.This cake is pretty much spring on a plate. It´s one of my favorites and very very typical for Germany. Which goes great with my cake-challenge. You can use any other fruit that it is in season but I love to make this cake during spring time. Rhubarb is just one of my favorites, mostly because it once rhubarb is in season, summer is not far away. Which means long nights, lots of sunshine and so much fruit.
They say you can´t buy happiness but I am convinced that you can bake it. Just serve this cake with a dollop of whipped cream and enjoy in the garden or on the balcony, with the sun shining on your face. Nobody can possibly be in a bad mood after that.
Makes one baking tray:
400 g rhubarb
200 g butter
375 g all-purpose flour
150 g sugar
½ tbsp. baking powder
1 pinch of salt
1) Wash rhubarb and cut into pieces. Melt butter. Mix flour, sugar, baking powder and salt. Add butter and eggs and knead until you have small crumbs.
2) Place 2/3 of the crumbs on a baking tray (lined with parchment paper) and roll out evenly. Spread a couple of tbsp. of strawberry jam on top. Add rhubarb and sprinkle the remaining crumbs on top. Bake the cake in the preheated oven at 175° C for about 35-40 minutes. Serve with whipped cream.