sweet delights

once again: now rhubarb & strawberry & chocolate

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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…





once again: now rhubarb & strawberry & chocolate
Prep Time25 minutes
Cook Time40 minutes
Servings: 8
  • 300 g rhubarb (trimmed)
  • 300 g strawberries (hulled & trimmed)
  • 75 g sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
for the cake:
  • 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
for serving:
  • a scoop of vanilla ice cream per serving
  • a casserole (32 cm)
how to:
  • 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.
Rhubarb: Try to work w/ slim red rhubarb stalks only.
Cornstarch: You may also use potato starch.
Ice cream is optional; you may also add some whipped cream or simply nothing!
You may also let it cool down to room temperature & serve then.
The dessert is fine for at least 2 days when sitting on your kitchen counter (covered).
You may also store any leftovers in the fridge for at least 2 - 3 days.
Coming out of the fridge it might be useful to reheat the dessert in the microwave.
Sorry: still no experience w/ freezing.


(information on equipment)



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!