Let’s see how do I summarize this cake. The base and sides are made with rusk covered with rhubarb compote, strawberry jam, fresh strawberries and all bathed in vanilla pudding. Of course, a prepared vanilla pudding mix, the point is making this cake quick. And then you decorate it with a bow and a flower and you have a very cute thing that you take out on Sunday for dessert and your mother-in-law thinks that you have spent all afternoon in the kitchen but in fact you have done it in 10 minutes. Well that’s it, it’s pretty clear right? But you can continue reading that I will explain you some boring things about my life!
Guys, when I saw this recipe in a magazine that I usually read in Germany, I did not think twice, and I told myself: “Raquel, your laziest followers deserve a recipe just for them”. So this one goes for you guys! Last year I posted one that was pretty much this style as well, see if it was easy that I named it “The easiest tart in the world.” That one was easier than this one, but to me it looks also quite simple, I mean that you can really see it is not much elaborate. But this one is so cute and is so original that you can not ask for anything more. Oh well yes, you will expect it to be yummy as well, but with the combination of ingredients you can already guess that of course it is! Vanilla with fruits, since when is that not delicious?
Now, since I do not have anything else to tell about the cake, it is gossip time !!! That last week I left you there with the bomb news that I change my job again. In fact right now I am unemployed, I finished last week and I do not start in the new company until August. I have taken a few weeks of rest between one job and another because I really need some rest. It’s something I have not done since I started university at age 18, I’ve always worked, studied, both at the same time and always connecting some jobs with others. So I am very happy these days at home, just chilling, goint to the lakeand enjoying the sun, making photos and cakes, but moistly doing nothing all day. That’s what I really needed!
What happened this time? Nothing serious, dramas at work were only last summer when I quitted my previous job. In this job I was only 9 months, but when I was there for only 3 months, I started not to see things clearly and I simply decided to end it before being as long as in the other company just waiting for things to change. At least, the bad experiences of the past have helped me to learn and now I have made the decision before it was too late and before it began to affect me too much. Lessons learnt!!! If I have to be honest, leaving this company was a bit sad, because I liked what I was doing and it was a very endearing place, but it was not a place for me and there were many things that were not OK too soon. So all the alarms switched on and I started looking for something else.
And in Munich you will not find manyt things, but engineers offers!! OMG just full of them, one can even choose! I am very excited about my new future work position, I will not tell you details because you will get bored, but although I will continue doing what I did in the previous one, it is for the avionicsl sector (as my old position) and for a super innovative company of the area that is working on designing an air taxi model, a topic that nowadays everybody is talking about. What I was saying, I am very excited, the company looks very good and I am looking forward to starting. But for now, I have to enjoy my unemployed weeks and use them to catch up with you guys and post many new recipes, you have been so abandoned !!!!
Mega easy Rusk rhubarb strawbery tart (no-bake)
- 500 g rhubarb
- 3 Tbsp sugar
- 150 g rusks
- 4 Tbsp of strawberry jam
- 250 g strawberries
- 1 sacket of vanilla pudding mix (I used Dr. Oetker)
- 500 ml milk
- Icing sugar sprinkle
To prepare the rhubarb compote, wash and cut the rhubarb into pieces. Put it in a saucepan over medium heat with the 3 tablespoons of sugar and cook for about 10 minutes, until the rhubarb releases its juices and a compote is left. Let cool down a bit.
Meanwhile, cover an 18 cm diameter spring form with the rusks, the base and the sides. To cover the entire base you will have to break some of them. Spread the bread with strawberry jam. Pour half of the rhubarb compote on the base and spread it even.
Wash and cut the strawberries in halves. Cover the compote layer with the halves of strawberries. Place on top of the strawberries a second layer of rusks, again you will have to break some to make the shape of the pan. Spread with the rest of the jam and pour with the other half of the compote.
Prepare the pudding mix by following the instructions on the package. Just when you remove it from the fire, still warm pour the pudding liquid on the cake so that it floods everything. Let it cool and rest before putting it in the fridge. Refrigerate the cake at least 4 hours, better if you leave it overnight.
Before serving, unmold the cake and sprinkle with icing sugar. Decorate with strawberries and fresh flowers to taste.
If you do not have rhubarb you can make the compote with another fruit, with strawberries or nectarines would be perfect for example. Any acid fruit would make it. The bow is optional and just for decoration, the cake holds the shape without any help perfectly when unmolding.