Springtime Mini Cakes with Strawberries & Rhubarb Sprinkles
Small, juicy and full of spring freshness
Sometimes it doesn't take much for a genuine moment of indulgence – and that's exactly what these little spring rhubarb cake bites show you. The combination of sweet strawberries and slightly tart rhubarb gives a wonderfully fresh note, while the batter stays deliciously juicy and the crunchy sprinkles provide the perfect finish. Whether for breakfast, as a dessert or with a cup of tea – these mini cakes are always a good fit. With the practical «Mini Cakes» baking tin you'll create perfectly portioned small cakes in no time – ideal for guests or when you simply fancy something small and fine.
Fun fact: Botanically speaking, rhubarb isn't a fruit at all but a vegetable – yet because of its flavour it's used almost exclusively in sweet recipes!
Whole cake
Cross-section detailDuring coatingIngredients
Batter
Step by step
Prepare the rhubarb
Cut the rhubarb into small pieces and pre-cook it gently for 2–3 minutes with a little sugar and a splash of water. If you like, you can play with two textures: take out half early (slightly firm to the bite) and let the rest cook soft for another 7–8 minutes. Alternatively, you can also use the rhubarb raw – the oven will then take over the cooking. Afterwards let it cool briefly.
Cream butter and sugar and work in eggs and vanilla
Cream the soft butter with both types of sugar into a smooth mixture. Take care not to beat it too much – the batter should be creamy, not airy.
Stir the eggs into the butter mixture one at a time and refine everything with vanilla.
Fold in the dry ingredients and work in yoghurt for juiciness
In a separate bowl, mix flour, almond flour, baking powder and salt and gently fold this mixture into the batter.
Now stir in the yoghurt (or the cream cheese–milk mixture) – your secret ingredient for extra juiciness in the batter.
White flour, 1 kg
cream of tartar, 80 g
Almond flour, 400g
Fold in the fruit + prepare and fill the tins
Gently fold the strawberries and rhubarb into the batter. Always work carefully from the bottom up, so that as much air as possible stays in the batter and the fruit is nicely distributed without being crushed.
Mini Cake Paper baking cup White, 36 pieces
Mini Cake Baking tin non-stick
One-hand Flour sieve
Prepare the sprinkles
Work cold butter with flour, sugar, salt, optionally almond flour and cinnamon between your fingers into crumbly, slightly sandy sprinkles. Distribute the sprinkles generously over the batter.
White flour, 1 kg
Almond flour, 400g
Ceylon Cinnamon powder, 50g
Baking
Bake the mini cakes at 170 °C top/bottom heat for approx. 30–35 minutes. For a particularly lovely golden surface, you can place the tin on the top rack for the last 5 minutes. Let the small cakes rest briefly in the tin and then cool on a cake rack.
Springtime Mini Cakes with Strawberries & Rhubarb Sprinkles
Ingredients
Batter
SPRINKLES
Preparation
- Rhubarb: Cut into pieces, pre-cook gently with sugar and water for 2–3 min. If you like, you can play with two textures: take out half early (slightly firm to the bite) and let the rest cook soft for another 7–8 minutes. This creates an interesting mouthfeel later on. Alternatively, you can also use the rhubarb raw – the oven takes over the cooking. Then let it cool briefly.
- Batter: Cream butter with sugar, work in eggs and vanilla.
- Dry ingredients: Fold in flour, almond flour, baking powder and salt, stir in yoghurt.
- Fruit: Gently fold in strawberries and rhubarb.
- Tins: Line with paper baking cups, fill 100–110 g of batter each.
- Sprinkles: Work butter, flour, sugar, salt and cinnamon into crumbs, scatter over the batter. The mixture should be crumbly and slightly sandy. Distribute the sprinkles generously over the batter.
- Baking: Bake for 30–35 min. at 170 °C top/bottom heat.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
White flour, 1 kg
cream of tartar, 80 g
Almond flour, 400g
Ceylon Cinnamon powder, 50g
Accessories
Mini Cake Paper baking cup White, 36 pieces
Ice cream scoop with soft grip
Mini Cake Baking tin non-stick
Wooden spoon set Heart
One-hand Flour sieve
Delivery in 1–2 working days · Free shipping from CHF 100
So your rhubarb cake succeeds every time
If you want a particularly juicy result, make sure your ingredients are at room temperature – especially butter and eggs. This way the batter combines more evenly and turns nicely creamy.
For an even more intense fruity note, you can very lightly marinate the rhubarb with a little sugar before cooking and let it sit for 10 minutes. This reduces some of the acidity and develops a rounder flavour.
For the amount of batter per cup (approx. 100–110 g), it's best to use an ice cream scoop. That way all the mini cakes come out the same size and bake through evenly.
FAQ
Yes, you can use apples, raspberries or apricots, for example. Just make sure the fruit doesn't release too much liquid.
Best kept airtight at room temperature for 1–2 days. For longer shelf life you can also freeze them.
Yes, simply replace the almond flour with the same amount of white flour. The flavour will be a bit less nutty, but still very fine.
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Related products
Single Hand Flour Sifter
Almond flour, 400g
White flour, 1 kg
Wooden cellar set heart
Mini cake tin non-stick
Ice cream scoop with soft grip
Cream of tartar baking powder, 80 g
Ceylon cinnamon powder, 50g
Mini cake paper cases white, 36 pieces
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