Mini Plumcake with Strawberries and Rhubarb with Crunchy Crumble

Mini Plumcake with Strawberries & Rhubarb and Crunchy Crumble

Sometimes it takes very little to create a small piece of happiness.

Dear food lovers, today I have a particularly delightful recipe for you:

This mini plumcake with strawberries and rhubarb combines the fresh fruity flavours of spring with a wonderfully juicy and moist texture. Sweet strawberries meet the slightly tangy note of rhubarb and are topped with crunchy crumble – a combination that always works. Perfect for breakfast, for a little afternoon break or to lovingly accompany a cup of tea.

Ingredients

8 pieces total - 1 baking tray (8,5 cm x 5 cm x 3,4 cm)

Batter

• 120 g soft butter
• 100 g brown sugar
• 50 g white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 150 g plain flour
• 50 g almond flour
• 6 g baking powder
• 1 pinch of salt
• 80 g Greek yoghurt or alternatively 60 g cream cheese with 1-2 tablespoons of milk
• 150 g strawberries, chopped
• 120 g rhubarb, chopped

Crumble

• 60 g flour
• 40 g cold butter
• 40 g brown sugar
• 1 pinch of salt
• optional 20 g almond flour
• Pinch of cinnamon

Moulds and quantities

With this practical «Mini Cakes» non-stick metal tin (8 pieces, 8,5 cm x 5 cm x 3,4 cm) you can easily make perfectly portioned mini plumcakes in no time.

Ideal for guests, for sharing or as a sweet little snack – simple, quick and always a pleasure.

Matching paper cases, available in many colours, can be purchased separately to give your mini cakes even more style.

Preparation

1. Rhubarb

For a particularly great result, everything starts with the rhubarb. It is cut into small pieces and briefly pre-cooked in a small saucepan with a little sugar and a little water for about two to three minutes.

Those who wish can – like me – play with two different textures: To do this, remove half of the rhubarb after 2 to 3 minutes so that it remains slightly crunchy, while the other half continues to cook for about 7 to 8 minutes and becomes nice and soft. This creates a captivating mouthfeel in the finished bake.

If you particularly love the intense, tangy flavour of rhubarb, you can simply skip this step and add the raw rhubarb directly to the batter – the oven will take care of the cooking time. The rhubarb can then cool down briefly.

2. Batter

Now on to the batter. The soft butter is mixed with the brown sugar and white sugar until smooth and creamy. It is important not to over-beat the batter – it should be nicely creamy, but not foamy.

Next, add the eggs one at a time and refine with a little vanilla extract, which gives the batter a wonderfully delicate aroma.

In a separate bowl, mix the dry ingredients – flour, almond flour, baking powder and a pinch of salt. This mixture is then gently folded into the batter little by little.

A small but decisive ingredient then ensures the batter's special juiciness: Greek yoghurt or, alternatively, cream cheese mixed with a little milk to create a smooth consistency. I went with the second option and used cream cheese with two tablespoons of milk – this gives a deliciously tender and moist consistency. The finished batter should be thick and creamy. Now gently fold in most of the strawberry pieces as well as the prepared rhubarb.

3. Preparing the plumcakes

The batter is then spooned into the mini plumcake moulds (90 g per mould) and decorated with the remaining strawberries and rhubarb. This not only creates a particularly pretty look, but also an extra juicy result.

4. Crumble

The crunchy crumble gives these little cakes that special something extra. To make it, cut the cold butter into small cubes and work it between your fingers with flour, brown sugar, a pinch of salt and – if desired – a little almond flour and a hint of cinnamon to form a crumble.

The mixture should produce irregular, slightly sandy crumbs, which are then generously scattered over the batter.

5. Baking

Bake the Mini Plumcakes in a preheated oven at 170 °C (top and bottom heat) for approximately 30 to 35 minutes. For a particularly golden surface, it is recommended to move the tin to the upper rack for the last five minutes.

After baking, the little cakes can rest briefly in the tin before being placed on a wire rack.

The result is a wonderfully fragrant bake that wins you over with its juiciness, fresh fruity flavour and crunchy crumble topping. The next day they taste even more aromatic – if there are any left. 🍓✨

A moment full of joy – our moist plumcakes.