The rhubarb season is officially announced as opened. It’s such an unappreciated fruit but every time somebody tries it they are surprised how good it pairs with other fruit or even meats. I must admit that it doesn’t have the appealing look of strawberries or other fruit. But aren’t we all supposed to not judge a book by the cover? I must say that there is no better combination than rhubarb and strawberries but if I find one I definitely will make sure that it gets posted here.cake6
For this recipe I used my fool-proof apple cake dough recipe because it always works. I got it from my mom who never bothered to write down the measurements until I finally made her do it for me.
The tartness of the rhubarb goes really nice with the sweet strawberries and sweet crunchy topping.
And since the rhubarb season is so short I have to hurry up and make a few more dishes and maybe not necessarily just cakes.

Serving – 18 slices
Preparation – 20 minutes
Baking – 50 minutes
Calories for one slice – 210 for one slice

3 cups of all-purpose flour
2 sticks plus 2 tablespoons of unsalted butter, room temperature (250g)
4 eggs (separate 3 yolks and whites)
Package of vanilla sugar
1 ½ teaspoon of baking powder
1 cup of sugar

3 sticks of rhubarb, rinsed and chopped
8 oz of strawberries

Crispy crunch topping
6 tablespoons of all-purpose flour,
3 tablespoons of unsalted butter, room temperature
6 tablespoons of sugar

kolaz ingredientsCombine the flour, sugar, vanilla sugar and baking powder together. Add 3 egg yolks and 1 whole egg. Leave the egg whites in a separate bowl because you will need them later.
Add the chopped butter and start mixing it all together with your hands or stand mixer until all ingredients are combined. Cover the dough with plastic wrap and put in the freezer for 15 minutes.
In the meantime, prepare the filling. Rinse the rhubarb and strawberries and chop them into similar size chunks. Put them aside.
Now take the bowl with 3 egg whites and beat them until thick and fluffy for about 3 minutes.
In a separate small bowl prepare the crunchy topping. Combine all the ingredients together and rub them all together using your fingers. You will get a variety of little and bigger knobs. You do not want to mix it too hard and create a set dough texture.

Preheat the oven to 350F/180C. Take out the dough from the freezer.
Prepare the baking dish. I used 13,5x 8,5 inch/21x34cm size dish. Rub some butter on the bottom and on the sides of the dish and sprinkle some bread crumbs. Put it upside down over your sink so that all the excess crumbs are removed. This will prevent your cake from sticking to the bottom.
kolaz fruitStretch the dough with your hands and push it into all corners. You will not need a rolling pin for this. Score it with a fork. Put a layer of strawberries and rhubarb on the top.
kolaz assemble
Put a layer of the beaten egg whites. And at the end sprinkle the topping all over the fruit and egg whites.
Bake the cake on the lower medium rack for about 40-50 minutes. I have a gas oven so it takes 50 minutes. I would recommend to check the dough after 40 minutes of baking by sticking in a wooden toothpick. If the toothpick is dry and comes out clean, that means it’s ready.

If you notice that the topping is getting too dark cover it gently with a thin layer of aluminum foil.
Take it out and let it cool before serving, though I like to bite into it when it’s still warm J
Sprinkle it with some powdered sugar when it cools down.


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