Light strawberry rhubarb cake with vanilla sugar and crumble

Light strawberry rhubarb cake with vanilla sugar and crumble

Juicy rhubarb cake with hazelnuts – low carb cake

Light strawberry rhubarb cake with vanilla sugar and crumble

Strawberry rhubarb cake with crumble

Light strawberry-rhubarb cake with vanilla sugar and sprinkles tastes excellent. This fruit combination of the strawberry and rhubarb is incredibly good and becomes a treat with sprinkles.

Please rate this recipe

5 from 2 votes
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Cake
Cuisine German recipes
Servings 10 person
Calories 591 kcal



  • 50 g butter
  • 2 tablespoons sugar
  • 100 g flour


  • 200 g butter
  • 400 g flour
  • 250 g cornstarch
  • 200 g sugar
  • 4 eggs
  • 2 tsp. baking powder
  • 1 package Vanilla sugar


  • 600 g rhubarb
  • 200 g strawberries


Prepare crumble

  • In a bowl, mix butter, sugar and flour.
  • Form dough into a ball and place in freezer wrapped in plastic wrap.

Mix the dough together

  • Melt the butter and let it cool.
  • Mix flour with baking powder and cornstarch.
  • Beat eggs with sugar and vanilla sugar until foamy. Fold in the flour mixture.
  • Add the melted butter to the batter, mix well.
  • Line a baking pan with baking paper and smooth the batter.
  • Wash the rhubarb and cut it into pieces.
  • Clean the strawberries and cut them into pieces. Spread the rhubarb and strawberries on the dough.
  • Rub the frozen dough on the rhubarb cake and bake at 180 degrees for about 45 minutes.


  • Hand mixer
  • Bowl
  • Kitchen spatula
  • Square baking dish
  • Knife


Calories: 591kcalCarbohydrates: 89gProtein: 8gFat: 23gSaturated Fat: 14gTrans Fat: 1gCholesterol: 119mgSodium: 314mgPotassium: 289mgFiber: 3gSugar: 25gVitamin A: 783IUVitamin C: 17mgCalcium: 137mgIron: 3mg

* The nutritional values in this recipe are approximate and may differ slightly from the actual value.

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