Well known rule “Good things come to those who wait” works perfectly. What was waiting for me in almost empty Tesco on Sunday late evening? Right, it was long long waited rhubarb. It was even on sale and a good bunch cost unbelievable 15 cents. Was I happy? Oh yes, considering that I was trying to buy it during last 3 weeks. This weekend recipe will have obvious topic: rhubarb cake.
It was a triple challenge: I’ve never baked tart type cakes, never tried rhubarb and never made a cream filling. Everything went smooth except 1 thing: this in not “quick and easy” recipe. It is not very complicated either, but you will need to book a few hours to perform all steps properly.
8-9 rhubarb stalks,
400 g of strawberries (preferably fresh but frozen can be used too)
1 package of instant pie filling, I used one from Dr.Oetker (What a sin! Let’s pretend that I’ve done it myself. Kidding. I didn’t have enough time to do it).
500 ml of milk for making a filling
250 g of all purpose flour
150 g of butter
2 tablespoons of powdered sugar
pinch of salt
1.5 table spoon of very cold water
- Let’s start with dough. We will make this cake with shortcrust pastry (dough variety that I don’t use too often, I don’t know why, may be because it’s too easy to do, no magic performances take place like with yeast or baking powder). Mix flour with an egg, sugar, soft butter (take it from the fridge in advance). Knead properly, make a ball, wrap it into a plastic foil and put it into the fridge for at least 30 minutes.
- While dough is chilling, make a filling (directions are usually written on the package, lol) and cool it.
- When dough is ready, you will have to perform a step that is a very basic of tart making: baking a pie shell. Cover a table with plastic foil and roll the dough. This dough in not very elastic so don’t press it too hard and don’t make fast moves as it can break. Make a slice big enough to cover your baking form (my form is round and has 27cm in diameter). Carefully put the dough into a baking form greased with butter. Prick the dough bottom with a fork. Then fit a piece of foil or baking paper onto the form and fill with dried beans, coins or other small things that can press the foil. Bake in oven preheated to 180C for 15 minutes, then remove foil and bake for 5 minutes more. Remove from oven and cool the shell
- Now it’s time to cut strawberries and rhubarb into thin slices. Both must cover the baking form. (just a notice: look at the picture how I cut a circle of stalks with a knife and a plate. There are also some very creative recipes of rhubarb cake decoration here and here )
- Fill the pie shell with 3 layers: cream first, than strawberries and rhubarb on the top.
- Cover the baking form with foil and bake for 25 minutes in oven preheated to 200C. Then remove foil and bake for 10 minutes more.
Cool your creamy rhubarb and strawberries pie and enjoy it sweet and sour taste.
So my “rhubarb” virginity is lost and I was not disappointed with the result. I will repeat this cake in autumn when rhubarb appears (hope it will) in grocery stores again.