Rhubarb and Strawberry Cake with Honey

This delightful rhubarb and strawberry cake combines the tartness of fresh rhubarb with the sweetness of strawberries and honey, creating a harmonious balance. The buttery crust perfectly complements the creamy filling, elevating the overall flavor profile. With a hint of lemon zest and the subtle sweetness of honey, this cake is both refreshing and indulgent. It is an ideal dessert for warm spring and summer days, when strawberries are in peak season. The recipe requires some time and patience for the dough and filling to chill, but the result is worth every effort. This cake can be a fantastic centerpiece for any gathering or dinner party. It's versatile enough to be enjoyed with a steaming cup of tea or coffee, making it an excellent addition to brunch as well. The vibrant colors and aromatic flavors make this dessert stand out, impressing both family and friends. Enjoy the taste of early summer with each bite of this delightful cake.

Ingredients

Main Ingredients:

100 g butter
1 egg
220 g flour
50 g sugar
1/2 teaspoon baking powder

Filling:

400 g rhubarb
150-200 g strawberries
Zest of 1 lemon
2 eggs + 1 egg yolk
80 g sugar
2 tablespoons honey
250 ml sour cream
50 ml milk

Preparation Time

Total Time: Approximately 90 minutes (including chilling and baking)

Step-by-Step Instructions

Prepare the Dough: Cream together the butter, sugar, and egg until well combined. Mix in the flour and baking powder to form a dough.
Chill the Dough: Wrap the dough with plastic wrap and refrigerate for 30 minutes.
Prepare the Filling Base: Heat 2 tablespoons of water with sugar and half the grated lemon zest for 2-3 minutes. Add the chopped rhubarb and remove from heat to let it cool.
Preheat the Oven: Set your oven to preheat at 180°C (356°F).
Roll and Shape the Dough: Roll out the dough and place it in a greased baking tin. Cover with parchment paper and fill with baking beans or weights to keep the shape.
Par-Bake the Crust: Bake the crust for about 10 minutes until lightly set.
Mix the Liquid Filling: In a separate bowl, beat the eggs and egg yolk with honey, then fold in the sour cream, milk, and remaining lemon zest.
Layer the Filling: Remove the rhubarb pieces from the syrup and place them onto the partially baked crust.
Add the Strawberries: Chop the large strawberries and leave smaller ones whole, arranging them over the rhubarb layer.
Pour the Cream Mixture: Carefully pour the egg, sour cream, and honey mixture over the fruit.
Bake the Cake: Bake at 180°C for 40-45 minutes until the filling is set and the top is golden.
Enhance the Flavor: Slightly sprinkle some rhubarb syrup over the cake after it’s baked for added moisture and taste.
Allow to Rest: Turn off the oven and let the cake rest inside for a few minutes.
Cool the Cake: Remove from oven and allow to cool completely before serving.
Enjoy: Serve the cake neat or with a dollop of freshly whipped cream.

Tips

Butter: Ensure the butter is softened before using to make it easier to cream with sugar.
Fruits: Fresh fruits work best, but you can use frozen strawberries if fresh ones are unavailable.
Flour Alternatives: Swap regular flour with almond flour for a gluten-free version.

Nutrition

Calories: 340 per serving
Protein: 5g
Fats: 15g
Carbohydrates: 46g

Variations

Whole Wheat Crust: For a healthier option, use whole wheat flour instead of regular flour.
Vegan Option: Replace eggs with flaxseed meal and use coconut cream instead of sour cream.

Serving Suggestions

Serve with a scoop of vanilla ice cream for added creaminess.
Pair with a hot cup of Earl Grey tea to balance the cake’s sweetness.

Best Places

Cafe Central - Known for its delectable pastries and cakes, a delightful spot to enjoy a slice of sweet desserts. Location: Herrengasse 14, Vienna, Austria.
Pastisseria Escribà - A historic cake shop offering unique, intricately designed cakes and pastries. Location: Gran Via de les Corts Catalanes, Barcelona, Spain.
Ladurée - Famous for macarons, this Parisian treasure also serves exquisite patisserie delights. Location: 75 Av. des Champs-Élysées, Paris, France.
Dominique Ansel Bakery - Home of the Cronut, this bakery is renowned for creative confectioneries. Location: 189 Spring St, New York, USA.
Conditorei Coppenrath & Wiese - Known for their delicious cakes and tortes, offering classic German baking. Location: Am Flughafen 100, Munich, Germany.
St. John Bakery - Offers an authentic bakery experience with a focus on high-quality ingredients. Location: 72 Druid St, London, UK.
Pâtisserie Sadaharu Aoki - Pioneering Japanese-French fusion in pastry, offering unique flavor combinations. Location: 35 Rue de Vaugirard, Paris, France.
Peggy Porschen Cakes - Famous for both its stunningly decorated cakes and the iconic pink storefront. Location: 116 Ebury St, Belgravia, London, UK.
Tartine Bakery - Known for its hearty loaves and innovative pastries, a must-visit in San Francisco. Location: 600 Guerrero St, San Francisco, USA.
Sift Dessert Bar - Offers a mix of modern and classic desserts with unique flavor twists. Location: 209 Granada Dr, San Luis Obispo, USA.