Rhubarb and Strawberry Cake with Crumble Batter

Summary

Ingredients

• 700 g flour
• 3 teaspoons baking powder
• 300 g butter, soft
• 200 g suar
• 4 tablespoon sugar
• 1 packet vanilla sugar
• 3 egg (s), size M
• 600 g strawberries
• 600 g rhubarb
• 2 tablespoon vanilla pudding powder

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Instructions

1. Add the baking powder to the flour in a bowl and mix the two together. Now add the soft butter cut into pieces, the sugar, the vanilla sugar and the eggs and knead everything into a crumble dough with your hands. Alternatively, the kneading hooks of the mixer can be used for this.
2. Spread two thirds of the crumble dough on a baking sheet lined with baking paper and briefly press it flat with your hands to form a sheet of dough. Let the baking sheet and the rest of the dough rest for a while and, if possible, keep it in a cool place.
3. In the meantime, wash and clean the strawberries and place in a large bowl. Halve larger strawberries. Wash and clean the rhubarb, cut into pieces about three centimeters in size and add to the strawberries.
4. Make a mixture from 4 tablespoons of sugar and 2 tablespoons of pudding powder, pour this over the fruit and mix everything carefully - without crushing the strawberries. Place the fruit on the dough base and distribute evenly. Then put the remaining crumble on top.
5. Bake the cake at 180 degrees, fan-assisted 160 degrees, for 40 - 45 minutes.
6. Let the finished cake cool and then serve with whipped cream.