Soft yeast cake with strawberries and rhubarb: a versatile and delicious dessert

Soft yeast cake with strawberries and rhubarb: a versatile and delicious dessert

Discover the joy of home baking with this moist yeast cake, a delicious treat that can be personalized with your favorite fruits, whether fresh, frozen or even incorporated as jams. This recipe features soft, delicate yeast dough topped with a combination of tangy rhubarb and sweet strawberries, topped with a crunchy crumble and finished with a drizzle of sweet glaze. It is perfect for those who enjoy light and airy desserts with a balance of flavors.


Why you'll love it:

This yeast cake stands out for its versatility and irresistible texture. The dough itself is incredibly soft and chewy, creating the perfect base for the tangy rhubarb and sweet strawberries. The crumble topping adds a nice crunch, contrasting beautifully with the soft fruit and tender cake underneath. Whether you're a seasoned baker or new to yeast doughs, this recipe offers simple steps to achieve a delicious result.

Perfect occasion:

This cake is ideal for spring and summer gatherings when rhubarb and strawberries are in season. Serve it at family brunches, as a dessert at friendly gatherings or simply enjoy a slice with your afternoon tea. It's also a fantastic choice for picnics and potlucks, as it transports well and can be enjoyed at room temperature.

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Decorating Tips:

Before serving, drizzle the prepared frosting over the cake to add not only flavor but also a pretty shiny finish. Garnish with additional fresh strawberries and a sprinkle of powdered sugar for a more festive look. If available, a few mint leaves can add a refreshing touch and enhance the visual appeal.

Ingredients for the starter:

  • 7g dry yeast or 25g fresh yeast
  • 250 ml lukewarm milk (not hot)
  • 1 tablespoon of sugar
  • 2 tablespoons of flour

For the dough:

  • 500g flour (about 3 and 1/4 cups)
  • 60g sugar (about 6 tablespoons)
  • 1 egg
  • 70g melted butter
  • A pinch of salt

For the crumble:

  • 100g of flour
  • 80g butter
  • 80g of sugar
  • 2 tablespoons of vanilla sugar

For the icing:

  • 1 cup powdered sugar
  • 3 tablespoons of 30% cream or hot water
  • Lemon juice (to taste)


  1. Prepare the starter:
    • Mix the yeast, warm milk, sugar and flour in a bowl. Cover with plastic wrap and let sit for 10 minutes to activate. The mixture should begin to foam and rise.
  2. Prepare the dough:
    • replaces the word nice with empty the activated starter, add the flour, sugar, egg, melted butter and a pinch of salt. Knead until the dough is smooth and elastic.
    • Cover with plastic wrap and let rise until doubled in size, about 1 hour.
  3. Prepare the crumble:
    • Mix the flour, butter, sugar and vanilla sugar in a bowl. Mix until you get a crumbly texture.
  4. Assemble the cake:
    • Transfer the dough to a baking sheet lined with parchment paper (20×30 cm). Gently stretch and press the dough to the edges of the tray.
    • Leave to rise under a cloth for 20 minutes.
    • Arrange the strawberry and rhubarb slices on the dough. Sprinkle with the prepared crumble.
    • Bake in a preheated oven at 180°C (without fan) for about 40 minutes or until golden brown and cooked through.
  5. Prepare the frosting:
    • Mix the powdered sugar with the cream or hot water and lemon juice until smooth. Pour over cooled cake.

Enjoy this moist yeast, strawberry and rhubarb cake as a wonderfully light and satisfying dessert that captures the essence of homemade baking.

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