Rhubarb and Strawberry Cake

Rhubarb and strawberry cake is a fresh summer dessert, full of fruit and vitamins, best enjoyed under a sun umbrella or in the shade of trees in the garden.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

dough

  • 120 g Flour, Whole wheat

  • 60 g Margarine

  • 1 pinch Salt, table

obloga z jagodami

  • 250 g Strawberries

  • 125 ml Syrup, sweet

  • 10 g Seaweed, agar, dried

obloga z rabarbaro

  • 250 g Rhubarb

  • 125 ml Water

  • 80 g Sugar, brown

  • 10 g Seaweed, agar, dried

Steps

  1. Preheat the oven to 200 °C. Wash the strawberries, remove the stems, and cut them into pieces. Boil the agar-agar (for the filling) in apple juice and set aside. Wash the rhubarb, peel it, cut it into pieces, and quickly boil it in water with sugar. Mix the agar-agar for the rhubarb filling in a bowl with a few tablespoons of water, add the rhubarb, and let it boil.

  2. Quickly knead a crumbly dough from flour, margarine, and salt. Use two-thirds of the dough to line the bottom and sides of a smaller cake pan. Prick the dough several times with a fork and fill it with the fruit filling: place strawberries in the center and around the edges of the dough, and add the rhubarb filling in between. Pour the agar-agar and apple juice mixture over the strawberries. Roll out the remaining dough into a circle to make a lid with a hole in the center, so the strawberries in the middle of the cake remain visible. Place the lid over the filling and press it firmly against the edges.

  3. Bake the cake in the preheated oven for 20 minutes. Remove the baked cake from the oven, let it cool, cut it into slices, and serve.

Nutrition Information (Per 100g)

  • Calories: 168.86 kcal
  • Fat: 6.47 g
    • Saturated Fat: 1.17 g
  • Carbohydrates: 25.64 g
    • Sugars: 11.52 g
  • Protein: 1.94 g
  • Fiber: 2.46 g

Advice

Agar-agar can be replaced with powdered gelatin. Instead of margarine, use butter.