STRAWBERRY-RHUBARB-CRUMBLE CAKE

This is actually the same recipe as the apple-rhubarb cake. But the dough is enough for two baking sheets. With the rest of the dough you can make cinnamon rolls, strawberry-almond rolls, or my pudding-jam-roll cake (next recipes). If you wanna have two baking sheets with the cake just double the ingredients for the filling and the streusel. Just try it out and add the fruits you like! It´s such an easy recipe!!!

      Ingredients for the dough:

• 500g all purpose flour
• 1 package active dry yeast
• 1/4 l lukewarm milk
• 50g sugar
• 80g warm melted margarine
• 1 egg-replacer
• a pinch of salt

1.  Add flour and the yeast into a bowl. Mix well and set aside.
2. In a small pot heat soymilk and margarine until it´s lukewarm and melted.
3. In a second bowl mix the milk-mixture, sugar, salt and egg-replacer and mix until everything is well combined. 
4. Slowly add the flour and knead for about 10 minutes to a compact dough. Cover with a kitchen towel and let it rise until it´s doubled in size
5. After rising, knead the dough for another 10 minutes. Then grease a baking dish and sprinkle lightly with flour. Roll out the dough and put it into the form. After that, prick the dough all over with a fork.

Ingredients for the filling:

• 3 bars rhubarb
• about 400g strawberries
• 6 tbsp sugar (or to taste)
• 1 package custard powder + 3 tbsp sugar + 500ml soymilk 

1. Wash and half or quarter the strawberries. Peel the rhubarb and cut into small pieces.
2. In a small pot heat the rhubarb, the sugar and maybe a little bit water and simmer until slightly soft, but not mushy.
3. Prepare a pudding with the custard powder, the sugar and the soymilk. 
4. Spread the dough with some of the pudding, you won´t need everything of it. 
5. Distribute rhubarb and strawberries over the dough.

Ingredients for the streusel:

• 300g all purpose flour
• 150g soft margarine
• 150g sugar
• 1 tsp cinnamon
• a pinch of salz

1. Add all ingredients into a bowl and mix by hand until it´s well combined and the mass is getting crumbly. 
2. Distribute the crumbles over the cake.
3. Bake in a 160°C oven for about 20 - 30 minutes. 
4. Let it cool completely and sprinkle with powdered sugar!

GLUTEN FREE RHUBARB MUFFINS

The last cakes or other sweets that i made during the last time, i never could eat, because of my gluten allergy. This is, why it was time to bake something gluten free ONLY FOR ME =) ok, not really, i´m a good girl and share them with my boyfriend Mike!! =) I visited my grandma last week and got some fresh rhubarb from the garden. So i decided to put them into yummie muffins. I checked a lot of gluten free muffin recipes and just mixed the ingredients together that i liked. And this is the result! Yes it´s not the same like muffins with "normal" flour and i have to get used to it. BUT... they are still delicious and juicy!!

Ingredients:

• 110g gluten free flour (about 3/4 cup)
• 60g tapioka starch (1/2 cup)
• 140g potato starch (3/4 cup)
• 1 1/2 tsp Arrowroot
• 1 tbsp gluten free baking powder

• 20g coconut flour (i just finely ground coconut flakes in a coffee mill)
• 160g sugar
• 1 tsp vanilla sugar
• 2 egg-replacer
• 1/2 tsp salt
• 225ml milk
• 60ml oil

• 300g peeled rhubarb
• 60g sugar

• powdered sugar 

1. Preheat oven to 200°C and prepare your muffin pan.
2. Peel your rhubarb and cut it in small pieces. Put it in a small medium heat pot, add the sugar and let it simmer until the rhubarb is lightly soft but not mushy! (maybe 5 minutes)
3. In a bowl add the first 5 ingredients, mix well and set aside.
4. In a second bowl mix together the next 7 ingredients.
5. Then add the flour mix into the other bowl and mix well. (I did this with a mixer)
6. Pour off the resulting rhubarb-water and add the cooked rhubarb to the batter and carefully fold it in. 
7. Give the batter into the muffin cups and put it in the oven. Bake until golden brown for about 20 minutes.
8. Let them completely cool down and sprinkle with powdered sugar

APPLE-RHUBARB-CRUMBLE CAKE

Ingredients for the dough:

• 60g whole wheat flour
• 190g all purpose flour
• 1/2 package active dry yeast
• 1/8 l soymilk
• 25g sugar
• 40g margarine
• 1 prepared egg-replacer
• a pinch of salt 

1. Mix the two flours in a bowl and add the yeast. Mix well and set aside.
2. In a small pot heat soymilk and margarine until it´s lukewarm and melted.
3. In a second bowl mix the milk-mixture, sugar, salt and egg-replacer and mix until everything is well combined. 
4. Slowly add the flour and knead for about 10 minutes to a compact dough. Cover with a kitchen towel and let it rise until it´s doubled in size
5. After rising, knead the dough for another 10 minutes. Then grease a baking dish and sprinkle lightly with flour. Roll out the dough and put it into the form. After that, prick the dough all over with a fork.

Ingredients for the filling:

• 3 bars rhubarb
• 2 apples
• 6 tbsp sugar (or to taste)
• 2 - 3 tbsp water
• 1 package custard powder + 3 tbsp sugar + 500ml soymilk 

1. Peel apples and rhubarb and cut into small pieces.
2. In a small pot heat the fruits, the sugar and some water until slightly soft, but not mushy.
3. Prepare a pudding with the custard powder, the sugar and the soymilk. 
4. Spread the dough with some of the pudding, you won´t need everything of it. 
5. Distribute the apple-rhubarb-mass over the dough.

Ingredients for the streusel:

• 230g all purpose flour
• 70g whole wheat flour
• 150g soft margarine
• 1 tsp cinnamon
• a pinch of salz

1. Add all ingredients into a bowl and mix by hand until it´s well combined and the mass is getting crumbly. 
2. Distribute the crumbles over the cake.
3. Bake in a 160°C oven for about 20 - 30 minutes. 
4. Let it cool completely and sprinkle with powdered sugar!