Two weeks ago, we all three went to pick strawberries directly from the producer and I can tell you that this last was successful, because we came back with not less than 10 kg of strawberries (and I’m not all that Mini-Miss was swallowed up on the spot !). Good, so apart from the jam well, he had had to do something with these strawberries… so this is a strawberry cake and the rhubarb soft to perfection, that we devoured at snack time and breakfast the next morning. Easy as pie (ok expression, old as Herod !!!) you will not be able to miss it (I hope !). And then the mixture strawberry – rhubarb this is really the perfect mix and if you want other ideas, I had already made some tarts, strawberries and stewed rhubarb.

The strawberries are now present in the markets and it for the whole summer and something tells me that it is not the last recipe of strawberries that you’ll see here this year (yes 10 kg !!!).

Strawberry cake and rhubarb {without milk}

For a cake Save Print Ingredients

  • 220 g of wheat flour bise
  • 150 g of margarine plant
  • 140 g of sugar cane
  • 2 eggs
  • 120 ml of oat milk
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking
  • 1/2 teaspoon vanilla powder
  • 100 g of strawberries
  • 100 g of rhubarb
  • 1 tablespoon of brown sugar

 

Preparation

  • Preheat the oven to 170°.
  • Beat the margarine with the sugar to form an ointment.
  • Add the eggs one by one, mix well then add the flour, the baking powder and bicarbonate of soda.
  • Finish by adding the milk and the vanilla powder.
  • Pour the preparation in a mold to miss square or round and then add the strawberries into slices and rhubarb in the sections above.
  • Finish off by sprinkling it with brown sugar.
  • Bake for 35 minutes.

 

Written by Doc

Leave a Reply

Your email address will not be published. Required fields are marked *