Rhubarb & Strawberry Crumb Cake
A soft German tray cake with buttery streusel
This rhubarb and strawberry crumb cake is inspired by the simple German Streuselkuchen I've come to love since moving to Germany: a soft buttery cake, plenty of fruit and a generous layer of crisp streusel. Tart rhubarb and sweet strawberries are scattered straight over the batter before baking, so their juices sink slightly into the cake while the crumb topping turns golden. A drizzle of melted chocolate is completely optional, but very good.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Make the Cake
Place the softened butter and sugar in a large mixing bowl and beat until pale, creamy and slightly fluffy.
- 2
Add the eggs one at a time, beating well after each addition. Don't add the next egg until the previous one has been incorporated.
- 3
Add the flour, baking powder and salt. Fold together just until you have an even batter with no visible pockets of dry flour. Avoid overmixing.
The rest of this recipe
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Ivana Sanshia’s note
Rhubarb moisture varies: Very young rhubarb can be quite tender and juicy, while thicker mature stalks may be firmer. This can slightly affect how moist the fruit layer is after baking.
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