Datschi is a type of sheet cake that is widely popular in Southern Germany. The topping alternatives for a Datschi are endless. The most known version is made with Italian Prune Plums, called Zwetschgen, although an apricot version won my heart last summer. In honor of spring I decided to make a Datschi topped with spring ambassadors: tart rhubarb and juicy, sweet strawberries. <br /> <br />The rhubarb and strawberries as well as the thin crust make this Datschi the more sophisticated, elegant sister of the traditional plum topped "Zwetschgendatschi". I made two slightly different versions: with and without cinnamon. It was, however, impossible to decide which one was more delicious, so I will leave it up to you. I strongly encourage you to serve it with whipped cream, although I'm sure coconut whipped cream or vanilla ice cream would be wonderful as well. On a different note, I like to make this dough by hand, but you can definitely make it in your stand mixer as well. <br /> <br />The dough is adapted from Nicole Stich of delicious:days (for the recipe: http://www.deliciousdays.com/archives/2009/09/03/zwetschgendatschi-wherever-you-go/).

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