Ganze Rhabarber-Erdbeer-Zitronen-Torte auf weisser Kuchenplatte, dekoriert mit frischen Erdbeeren und Zitronenscheiben

Rhubarb Strawberry Lemon Cake with Whipped Cream

Name: Rhubarb Strawberry Lemon Cake with Whipped Cream
Prep time: 90 min
Cook time: 45 min
Total time: 375 min
Yield: 12 Servings
Cuisine: International
Ingredients: 200.000 g 200g butter (room temperature); 180.000 g 180g caster sugar; 4.000 Stück 4 large eggs (room temperature); 250.000 g 250g plain flour; 2.000 TL 2 tsp baking powder; 100.000 ml 100ml milk; 1.000 Stück 1 lemon (zest and juice); 500.000 g 500g rhubarb (peeled); 300.000 g 300g strawberries (hulled); 80.000 g 80g caster sugar (for fruit); 400.000 ml 400ml heavy cream; 250.000 g 250g mascarpone; 60.000 g 60g icing sugar; 2.000 EL 2 tbsp lemon juice; 1.000 Pck 1 packet vanilla sugar (or 1 tsp vanilla extract)

⚠ Gluten ⚠ Milk ⚠ Eggs

Angeschnittene Rhabarber-Erdbeer-Zitronen-Torte mit sichtbarer Schichtung aus Rührteig, Zitronencrème und Früchten

Rhabarber-Erdbeer-Zitronen-Torte von oben fotografiert auf rustikalem Holztisch mit Frühlingsblumen im Hintergrund

Spring-fresh cake with moist sponge, fruity rhubarb-strawberry filling and delicate lemon cream. Perfect balance of tart rhubarb and sweet strawberries with fresh lemon notes.

Contains the following allergens:

Gluten Milk Eggs

Preparation

90 min.

Baking Time

45 min.

Servings

Difficulty

Medium

Instructions

Beat butter with sugar in a mixing bowl until creamy, light and fluffy. Add eggs one at a time, beating well after each addition. Mix flour with baking powder and fold in alternately with milk. Add lemon zest and mix to a smooth batter.

Grease a 26cm springform pan and line with parchment paper. Pour in batter and smooth the surface. Bake in preheated oven at 180°C (160°C fan) for 35-40 minutes until golden brown and pulling away from sides. Test with a skewer.

Cut rhubarb into 2cm pieces and mix with 40g sugar. Cook in a pan over medium heat for 8-10 minutes until tender. Halve or quarter strawberries and mix with remaining 40g sugar. Let both fruits cool separately.

Beat mascarpone with icing sugar and vanilla sugar until smooth. Whip 200ml cream to stiff peaks and gently fold into mascarpone mixture. Add lemon juice and fold in carefully. Chill in refrigerator.

Cut cooled sponge horizontally in half. Place bottom layer on serving plate and spread with half the lemon cream. Distribute rhubarb on top, then place second layer and spread with remaining cream.

Whip remaining 200ml cream to stiff peaks and spread over cake. Arrange strawberries decoratively on top. Chill cake for at least 4 hours. Garnish with lemon slices before serving.

Ingredients

12 Servings

200g butter (room temperature) 200 g
180g caster sugar 180 g
4 large eggs (room temperature) 4 Stück
250g plain flour 250 g
2 tsp baking powder 2 TL
100ml milk 100 ml
1 lemon (zest and juice) 1 Stück
500g rhubarb (peeled) 500 g
300g strawberries (hulled) 300 g
80g caster sugar (for fruit) 80 g
400ml heavy cream 400 ml
250g mascarpone 250 g
60g icing sugar 60 g
2 tbsp lemon juice 2 EL
1 packet vanilla sugar (or 1 tsp vanilla extract) 1 Pck

Baking Timer

The timer appears at the bottom right of the screen.

Frequently asked questions

How many servings does Rhubarb Strawberry Lemon Cake with Whipped Cream make?

The recipe Rhubarb Strawberry Lemon Cake with Whipped Cream is designed for 12 servings. Use the portion calculator on this page to easily adjust the quantities.

How long does it take to make Rhubarb Strawberry Lemon Cake with Whipped Cream?

Preparation takes about 90 minutes and baking about 45 minutes – roughly 375 minutes in total.

How long does Rhubarb Strawberry Lemon Cake with Whipped Cream keep?

Rhubarb Strawberry Lemon Cake with Whipped Cream tastes best fresh. Well covered and stored in a cool place, the cake usually keeps for 2–3 days; many cakes can also be frozen.