Rhubarb and strawberry kuglof

by - 02:02

Rhubarb and strawberry kuglof

70g sugar (+sugar to sprinkle over the rhubarb pieces)
4 eggs
lemon zest
orange zest
70g flour
baking powder
35g butter
2 rhubarb stalks
15 small strawberries

+flour and butter for the baking pan
+powdered sugar for dusting

Mid-May through early June, it is rhubarb and strawberry time and I am all smiles. When I was a little girl, I used to help my Grandma pick them from the garden. These days I buy them from small local producers.
I know that not everyone fancies rhubarb, but it was a key ingredient in my grandparents’ home in its heyday – from compote to pies and mousse. And I simply love eating it raw. :D
However, my Marcel is not such a big fan of rhubarb, so I thought I’d throw in some strawberries.

I found an old recipe in one of my Grandma’s notebooks. There wasn’t much to adapt.
Clean the rhubarb (I cut it into pieces and sprinkled sugar over them) and the strawberries (I didn’t slice them).
Clean (and cut) the rhubarb and the strawberries
Beat the egg yolks and the sugar until the batter turns pale yellow. Add some lemon and orange zest and then the flour, a little bit of baking powder, and the butter (melted and cooled). Carefully mix in the egg whites (beaten until stiff) and then the rhubarb and the strawberries.
Carefully mix the kuglof batter
Flour and butter the special kuglof baking pan well.
Pour the batter into it and bake for 13-15 minutes in the preheated oven, at 150°C.

Summer tastes like this. Don’t you think so? ☼   

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