Rhubarb is great for desserts \u2013 no matter if you want to combine it with some custard, or use it in a cake or tart \u2013 everything is more delicious when rhubarb is involved. At least in my opinion. I love rhubarb! Unfortunately, the rhubarb season is always a bit short. This means you have to do something with rhubarb as soon as it hits the stores or the farmer\u2019s market. If you wait a minute too long it might be all over ;P So get some red stalks and bake this delicious Rhubarb Strawberry Loaf Cake! It\u2019s an easy recipe and the result is really tasty!Rhabarber & Erdbeeren Kastenkuchen | Bake to the rootsOf course, I am aware that not everyone loves rhubarb as much as I do. I have someone in my circle of friends who doesn\u2019t like rhubarb. Our friendship suffered badly after it became known that there was a rhubarb conflict, but what can you do\u2026Just kidding! I\u2019m not forcing anyone to love rhubarb or anything made with rhubarb. I might react with a brief twitch of the eyebrows when you tell me you don\u2019t like rhubarb, but that\u2019s it. We\u2019re all civilized people here, aren\u2019t we?! ;P Whenever someone rejects something I bake, I tell myself\u2026 more for me! It does not happen often though. It would be stupid to cry about a cake that has not been eaten. Just wrap it, place it in the fridge, and enjoy it the next day. That is my motto ;PRhabarber & Erdbeeren Kastenkuchen | Bake to the rootsAnyway. If you like simple and delicious loaf cakes, you are in the right place. The yogurt, strawberries, and rhubarb give this cake a great texture. This cake will stay nice and moist for several days\u2026 unlike other loaf cakes that are f*ing dry already on the second day. Just saying ;PI use freeze-dried strawberries* for my recipe here \u2013 that\u2019s an ingredient, not everyone is familiar with, I suppose. You can buy those dried berries in online stores, for example, or in many supermarkets with organic food these days. They are often used for muesli and smoothies, but also for baking. Unlike fresh strawberries, freeze-dried strawberries are available all year round and give baked goods or desserts a much more intense strawberry flavor. Without any artificial flavors or other unwanted junk. Just pure (dry) strawberries ;PClick on the picture to get to the recipe \u2013Click on the picture to get to the recipe \u2013Even though I love using freeze-dried berries, they do have one small disadvantage: once the package of berries has been opened, they absorb moisture from the air (which has been extracted beforehand). No matter how airtight you wrap\/pack them \u2013 they will get soft \ud83d\ude09 Because of that, you should never buy a large pack, in my opinion, unless you want to use those berries every day. If you ever bought and used freeze-dried anything you will know what I am talking about ;PNow that this is sorted out\u2026 are you maybe looking for more rhubarb recipes? If the answer is yes you should probably take a look at these two recipes: my Rhubarb Curd Crumble Donuts and this absolutely gorgeous Rhubarb Meringue Tart. These recipes need a bit more attention, but are most definitely worth investing a bit more time and effort!INGREDIENTS \/ ZUTATENFor the batter:10.6 oz. (300g) fresh rhubarb, in small pieces3\/4 cup (170g) butter (or margarine), at room temperature1\/2 cup (100g) sugar (or xylitol), plus 1 tbsp.3 medium eggs5.3 oz. (150g) Greek yogurt1 tsp. vanilla extract2 cups (260g) all-purpose flour1 tbsp. cornstarch2 tsp. baking powder1\/4 tsp. ground cardamom1\/4 tsp. salt0.35 oz. (10g) freeze-dried strawberries, crumbledFor the decoration:5.3 oz. (150g) confectioners\u2019 sugar1\/4 tsp. vanilla extractsome heavy creamsome freeze-dried strawberries, crumbled (optional)F\u00fcr den Teig:300g Rhabarber, in kleinen St\u00fccken170g weiche Butter (oder Margarine)100g Zucker (oder Xylit), plus 1 EL3 Eier (M)150g griechischer Joghurt1 TL Vanille Extrakt260g Mehl (Type 405)1 EL Speisest\u00e4rke2 TL Backpulver1\/4 TL Kardamom1\/4 TL Salz10g gefriergetrocknete Erdbeeren, zerbr\u00f6seltF\u00fcr die Dekoration:150g Puderzucker1\/4 TL Vanille Extraktetwas Sahneeinige gefriergetrocknete Erdbeeren, zerbr\u00f6selt (optional)Rhabarber & Erdbeeren Kastenkuchen | Bake to the rootsRhabarber & Erdbeeren Kastenkuchen | Bake to the rootsDIRECTIONS \/ ZUBEREITUNG1. Wash the rhubarb, dry it, peel it if necessary (e.g. if there are brown spots) and cut it into small pieces. Mix with 1 tbsp. of the sugar in a bowl and let sit for about 10 minutes.2. Preheat the oven to 350\u00b0F (180\u00b0C). Line a 9\u00d75-inch loaf pan with a piece of baking parchment and lightly grease. Set aside.3. Add the butter and sugar (or xylitol) to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Next, add the yogurt and vanilla extract and stir to combine. Mix the flour with cornstarch, baking powder, cardamom, and salt. Add to the bowl and mix until just combined. Fold in the rhubarb and crumbled strawberries. Transfer the batter to the prepared loaf and smooth out the top. Bake the cake for about 65-75 minutes \u2013 baking time can vary greatly depending on your oven and the baking pan you use. Bake until a wooden skewer inserted into the center of the cake comes out clean. Remove from the oven and let cool inside the baking pan for several minutes, then lift out with the baking parchment and let cool down completely on a wire rack.4. For the glaze, mix the confectioners\u2019 sugar with vanilla extract and a little bit of heavy cream \u2013 the consistency should be quite thick. Brush the cooled cake with the glaze and sprinkle with freeze-dried strawberries (optional). Let dry before cutting and serving.1. Den Rhabarber waschen, trocknen, ggf. sch\u00e4len (sollte es irgendwo braune Stellen geben) und dann in kleine St\u00fccke schneiden. Zusammen mit 1 EL vom Zucker in einer Sch\u00fcssel vermischen und f\u00fcr etwa 10 Minuten ziehen lassen.2. Den Ofen auf 180\u00b0C (350\u00b0F) Ober-\/Unterhitze vorheizen. Eine 23x12cm Kastenform mit einem St\u00fcck Backpapier auslegen und leicht einfetten. Zur Seite stellen.3. Die weiche Butter mit dem Zucker (oder Xylit) in einer gro\u00dfen Sch\u00fcssel hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterr\u00fchren. Joghurt und Vanille Extrakt dazugeben und unterr\u00fchren. Das Mehl mit St\u00e4rke, Backpulver, Kardamom und Salz vermischen und dann zur Sch\u00fcssel dazugeben und nur kurz unterr\u00fchren. Den Rhabarber und die zerbr\u00f6selten Erdbeeren unterheben und dann in die vorbereitete Kastenform f\u00fcllen. Die Oberfl\u00e4che glatt streichen und dann f\u00fcr etwa 65-75 Minuten backen \u2013 die Backzeit kann je nach Ofen und Backform stark variieren. Mit einem Holzspie\u00df testen, ob noch Teig kleben bleibt und den Kuchen erst aus dem Ofen holen, wenn dieser sauber herauskommt. Den Kuchen aus dem Ofen nehmen und f\u00fcr einige Minuten in der Form abk\u00fchlen lassen, dann mit dem Backpapier aus der Form heben und auf einem Kuchengitter komplett ausk\u00fchlen lassen.4. F\u00fcr die Glasur den Puderzucker mit Vanille Extrakt und etwas Sahne verr\u00fchren \u2013 die Konsistenz sollte recht dickfl\u00fcssig sein. Den ausgek\u00fchlten Kuchen mit der Glasur bestreichen und mit gefriergetrockneten Erdbeeren bestreuen (optional). Bis zum Anschneiden noch etwas trocknen lassen.Rhabarber & Erdbeeren Kastenkuchen | Bake to the rootsRhabarber & Erdbeeren Kastenkuchen | Bake to the rootsCraving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!Here is a version of the recipe you can print easily. Printclock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid iconDescriptionRhubarb season is very short, so let\u2019s make the best out of it! This Rhubarb Strawberry Loaf Cake is the perfect cake to celebrate the season!For the batter:10.6 oz. (300g) fresh rhubarb, in small pieces3\/4 cup (170g) butter (or margarine), at room temperature1\/2 cup (100g) sugar (or xylitol), plus 1 tbsp.3 medium eggs5.3 oz. (150g) Greek yogurt1 tsp. vanilla extract2 cups (260g) all-purpose flour1 tbsp. cornstarch2 tsp. baking powder1\/4 tsp. ground cardamom1\/4 tsp. salt0.35 oz. (10g) freeze-dried strawberries, crumbledFor the decoration:5.3 oz. (150g) confectioners\u2019 sugar1\/4 tsp. vanilla extractsome heavy creamsome freeze-dried strawberries, crumbled (optional)1. Wash the rhubarb, dry it, peel it if necessary (e.g. if there are brown spots) and cut it into small pieces. Mix with 1 tbsp. of the sugar in a bowl and let sit for about 10 minutes.2. Preheat the oven to 350\u00b0F (180\u00b0C). Line a 9\u00d75-inch loaf pan with a piece of baking parchment and lightly grease. Set aside.3. Add the butter and sugar (or xylitol) to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Next, add the yogurt and vanilla extract and stir to combine. Mix the flour with cornstarch, baking powder, cardamom, and salt. Add to the bowl and mix until just combined. Fold in the rhubarb and crumbled strawberries. Transfer the batter to the prepared loaf and smooth out the top. Bake the cake for about 65-75 minutes \u2013 baking time can vary greatly depending on your oven and the baking pan you use. Bake until a wooden skewer inserted into the center of the cake comes out clean. Remove from the oven and let cool inside the baking pan for several minutes, then lift out with the baking parchment and let cool down completely on a wire rack.4. For the glaze, mix the confectioners\u2019 sugar with vanilla extract and a little bit of heavy cream \u2013 the consistency should be quite thick. Brush the cooled cake with the glaze and sprinkle with freeze-dried strawberries (optional). Let dry before cutting and serving. Links marked with an asterisk (*) are affiliate links (advertising\/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.Rhabarber & Erdbeeren Kastenkuchen | Bake to the rootsRhabarber & Erdbeeren Kastenkuchen | Bake to the roots<\/p>\n","protected":false},"excerpt":{"rendered":"
Rhubarb is great for desserts \u2013 no matter if you want to combine it with some custard, or use it in a cake or tart \u2013 everything is more delicious when rhubarb is involved. At least in my opinion. I love rhubarb! Unfortunately, the rhubarb season is always a bit short. This means you have […]<\/p>\n","protected":false},"author":1,"featured_media":1007,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[3],"tags":[],"class_list":{"0":"post-1006","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cakes"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/1006","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1006"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/1006\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/1007"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1006"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1006"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1006"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}