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Sweet strawberries meet tart rhubarb and melt together to create a delicious combination. Thanks to kefir in the batter, the strawberry rhubarb cake tastes incredibly fluffy. Tonka bean adds that certain something and a special flavour. You can find a detailed rhubarb and strawberry cake recipe with the exact quantities and step-by-step instructions below.
Strawberry rhubarb cake with kefir batter
My strawberry rhubarb cake consists of a batter made with milk kefir, just like the batter for my quick raspberry pound cake. This makes it heavenly fluffy and soft.
You can replace kefir with natural yogurt. You may then need more or less flour. Add as much flour to the liquid mixture until you have a thick batter.
With a unique tonka bean flavour
I have refined the fruity strawberry and rhubarb filling with grated tonka bean. Its special flavour, which is similar to a mixture of vanilla, almonds and caramel, gives the springtime pound cake a unique note. The tonka bean perfectly complements the flavour of the strawberries and rhubarb.
Optionally, you can use a little cardamom, cinnamon or nutmeg instead of tonka bean. But this rhubarb and strawberry cake tastes delicious even without spices.
Choose a baking tin
I baked the rhubarb strawberry cake in a 26 cm diameter tart pan with not too low sides. A tart pan with a removable bottom makes it easier to get the cake out of the baking tin.
Alternatively, you can use a 26 cm diameter springform tin for the strawberry rhubarb pound cake. A slightly smaller baking tin is also suitable. However, the baking time could then be longer.
This strawberry rhubarb cake is
- incredibly fluffy,
- moist,
- fruity,
- soft,
- sweet and tart,
- heavenly delicious,
- aromatic,
- spring-like, just like the rhubarb piroshki,
- refined with tonka bean,
- with milk kefir batter,
- quick and easy to make,
- a pretty eye-catcher on the coffee table,
- ideal for dessert during the week or for a summer party.
How to make rhubarb and strawberry cake: tips and tricks
- Use delicious, sweet, aromatic strawberries for the recipe.
- You can replace milk kefir with natural yogurt. In this case, the amount of flour you use may vary. The batter should have a thick consistency.
- You can adjust the amount of sugar in the batter to taste.
- Instead of tonka bean, you can use a little cinnamon, cardamom or nutmeg. You can also simply leave it out.
- Only stir the batter briefly until it reaches a homogeneous consistency and never for too long. Otherwise the rhubarb and strawberry cake could taste rubbery and not fluffy.
- Don’t bake the strawberry rhubarb pound cake for longer than necessary so that it tastes moist. Test with a skewer to check whether it is done. To test, insert the wooden skewer into the pastry at the point where there is no fruit.
- The rhubarb and strawberry cake tastes particularly delicious with a dollop of whipped cream.
Did you make the strawberry rhubarb cake using this recipe? I look forward to your results, your star rating and your comment below on how it turned out and how you liked it.
Try these other recipes with rhubarb:
- Rhubarb sour cream cake – creamy recipe
- Rhubarb muffins recipe – fluffy moist spring mini cakes
- Rhubarb crumble cake tray-bake – quick recipe
Strawberry rhubarb cake
Equipment
- Ø 26 cm tart pan
Ingredients
for the batter
- 2 eggs
- 150 g sugar
- 1 pinch of ground vanilla bean
- 1 pinch of salt
- 100 ml vegetable oil
- 130 g milk kefir
- 220 g flour
- 4 g baking soda
- vegetable oil for greasing the baking tin
- flour for dusting the baking tin
for the filling
- 200 g strawberries
- 200 g rhubarb
- 1/2 tonka bean
- 1 tsp cornstarch
Instructions
- Grease the tart pan with vegetable oil and dust with flour, tapping off the excess flour.
Preparation of the filling
- Grate tonka bean with a fine kitchen grater.
- Halve larger strawberries, leave very small strawberries whole.
- Cut rhubarb into pieces approx. 0.5 cm wide.
- Place half of the strawberries and half of the rhubarb pieces together in a bowl, add cornstarch and the grated tonka bean and mix gently.
- Put the second half of the strawberry and rhubarb pieces to one side for now.
Preparation of the batter
- Mix flour with baking soda.
- Beat eggs, sugar, vanilla and salt until light and fluffy.
- Add vegetable oil and milk kefir and stir briefly.
- Add the flour mixture and mix briefly to form a thick batter.
Preparation of the strawberry rhubarb cake
- Pour approx. 2/3 of the batter into the baking tin and spread the strawberry and rhubarb pieces mixed with the cornstarch and tonka bean evenly over the batter. Pour the remaining batter on top, carefully smooth it out a little and spread the second half of the strawberry and rhubarb pieces (without the cornstarch) over the batter.
- Bake the strawberry rhubarb cake in a preheated oven at 338 °F (170 °C) for approx. 45 minutes and then leave to cool slightly in the baking tin.
Notes
- Use delicious, sweet, aromatic strawberries for the recipe.
- You can replace milk kefir with natural yogurt. In this case, the amount of flour you use may vary. The batter should have a thick consistency.
- You can adjust the amount of sugar in the batter to taste.
- Instead of tonka bean, you can use a little cinnamon, cardamom or nutmeg. You can also simply leave it out.
- Only stir the batter briefly until it reaches a homogeneous consistency and never for too long. Otherwise the rhubarb and strawberry cake could taste rubbery and not fluffy.
- Don't bake the strawberry rhubarb pound cake for longer than necessary so that it tastes moist. Test with a skewer to check whether it is done. To test, insert the wooden skewer into the pastry at the point where there is no fruit.
- The rhubarb and strawberry cake tastes particularly delicious with a dollop of whipped cream.
- See the detailed tips and tricks for making the strawberry rhubarb cake at the top of the article.
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