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I couldn’t resist to try another version after rhubarb season – rhubarb bake!. There are lots of rhubarb outside as well as strawberries – we are only in June. So I thought a mix of both might be quite nice.
…& additionally I opted for chocolate cake…
So let’s start w/ this wonderful mountain of prepared fresh rhubarb & strawberries.
We mix the fruit w/ some sugar, some cornstarch, lemon juice… just mix all of it in the casserole.
(Before starting you should preheat your oven to 170° C w/ fan!)
Then we mix all the rest (flour, cocoa, baking powder, a pinch of salt, sugar, butter) & knead the mess until well done & crumbly.
Pour in the whipping cream & fold in w/ a spoon.
All the batter ends up on top of the fruit mix – just distribute it evenly.
Afterwards the casserole marches in the preheated oven.
About 40 min later…
- 300 g rhubarb (trimmed)
- 300 g strawberries (hulled & trimmed)
- 75 g sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 100 g all-purpose flour
- 20 g cocoa
- 1 tsp baking powder
- a pinch of salt
- 40 g sugar
- 60 g butter
- 100 ml liquid whipping cream
- a scoop of vanilla ice cream per serving
- a casserole (32 cm)
- Preheat the oven to 170° C w/ fan.
- Trim & cut the rhubarb in thin slices.
- Hull & trim the strawberries; cut them in halves or quarters.
- Mix the fruit in the casserole w/ sugar, lemon juice & cornstarch.
- Mix flour, cocoa, baking powder & salt.
- Add sugar & cubed cold butter & knead the mess w/ your hands until well mixed.
- Add the liquid whipping cream & fold in w/ a spoon.
- Pour the batter over the fruit mix & distribute the batter evenly. You don't need to cover all of the fruit.
- Bake it in the preheated oven for about 40 min.
- It's ready for serving after the oven session - just let it cool for about 10 - 15 min.
Did you wonder why I chose this rather big casserole?
In the oven the mess starts cooking, baking, bubbling… bubbling & its volume increases significantly. To avoid any stress w/ burnt-in batter & sticky fruit juices in your oven just take a casserole bigger than you might have estimated to prevent anything from escaping from the casserole.
After the oven session it’ll take 10 – 15 min to stop bubbling; the mess collapses a little…
You may serve it hot to medium hot or warm or at room temperature. It’s best to add some premium vanilla ice cream to each serving.
Leftovers – if there are any – are best stored on your kitchen counter or in your fridge. When using the fridge just reheat the mess in your microwave for setting free the flavors.
The businesswoman w/ too many office hours thinks
Now I’ve got 2 examples what to do w/ rhubarb for dessert… It’s always the same procedure – & I guess that I can substitute plums or cherries or apricots or so for rhubarb.
Rhubarb & strawberries fit together – & they are on the market at the same time. Maybe I can mix cherries & apricots as well.
Best is: it takes me only some minutes to prepare the fruit & the batter – then it’s only the oven working!
…& when investing in a premium cocoa a small amount of cocoa will care for an intensive chocolate flavor!