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Rhubarb, strawberry almond cake

This cake is versatile and suitable for any occasion, from a celebration to a simple cup of coffee. The magic of the Quarte Quarts cake lies in its simplicity and the quality of its ingredients. Each bite offers a flavorful experience that takes you back to the basics of delicious baking. Taste the tradition and enjoy this classic treat!

Preparation time

20 min preparation time + 45 min baking time


8 people



Print this recipe


For 8 people
  • 150 g self-rising flour 
  • 150 g almond flour 
  • 4 eggs 
  • 250 g Zùsto 
  • 250 g soft butter 
  • 250 g strawberries 
  • 250 g rhubarb 
  • 3 tbsp Zùsto


  • Kitchen robot with whisk
  • Baking paper
  • Baking mold
  • Knife
  • Aluminum foil

Preparation method

  1. Preheat the oven to 175 °C.
  2. Beat the eggs together with the Zùsto until a light yellow mixture forms. 
  3. Melt the butter and add it to the egg mixture in small amounts.
  4. Add the self-rising flour and the almond flour and make sure everything is one nice and creamy whole. Add the Zùsto. Beat until light and fluffy.
  5. Put your baking paper in the mold, put in a bottom of dough and place your strawberries (cut in half) on top. 
  6. Cut the rhubarb into 1-inch pieces and sprinkle with a few tablespoons of Zùsto.
  7. Pour the rest of the batter on top and decorate with rhubarb. 
  8. Place the cake in the preheated oven. The baking time may vary depending on your oven. After an hour, prick the center of the cake with a knitting needle. Once it comes out clean, the cake is ready.

My golden tip: cover your cake with a piece of aluminum foil after 35 min. This is to allow better baking and prevent burning. 


About Joeri Sterckx

I’m Joeri Sterckx and I was born on the last car-free Sunday of 1973. And just like my parents had to be creative to get to the hospital, I now enjoy getting creative in the kitchen!

Cookies, or “gateaux” as we call them here at home, are one of our family traditions. Every celebratory occasion is a reason to have one… And every occasion deserves a celebration! That’s why I’m convinced I inherited my passion for desserts at an early stage.

My background is that I’m a preschool teacher, but I currently work as a pedagogical supervisor where I support teams in putting together powerful and meaningful teaching sessions.

The rest of my time is spent being a dad to Rune and Tejo, and having lots of fun and laughter.

I hope I inspire you with my bakes. To see more, please take a look at my Instagram account and digital photo album @joeristerckx

Recipes are copyright Joeri Sterckx, unless otherwise noted.

And here’s my golden rule to finish with… baking starts with weighing items out and ends with licking the bowl clean!

Have fun baking!

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