Rhubarb Crumble Cake
Quick, easy & delicious – my rhubarb crumble cake combines soft cake with fruity rhubarb and crunchy crumble. Let's bake!
Portionen: 10
Utensilien
- Bowl
- Whisk
- Grater
- Baking pan round/rectangular
- Peeler
- Knife
- Chopping Board
Zutaten
Cake:
- 250 g butter room temperature
- 180 g sugar
- 4 eggs room temperature
- 200 g flour
- 3 tsp baking powder
- 1/2 lemon organic
- 1 pinch salt
Crumble:
- 120 g butter
- 80 g sugar
- 200 g flour
- 100 g ground hazelnuts/almonds
- 1/2 tsp vanilla extract
Topping:
- 600 g rhubarb
Zubereitung
- Preheat the oven to 170 °C. For the cake, whisk butter, sugar and eggs until creamy. Add flour, baking powder, lemon zest and salt. Pour the batter into a baking pan and bake for approx. 20 minutes.
- Meanwhile, prep the dough for the crumble and the rhubarb topping. Combine all of the ingredients and put it in the fridge. Peel the rhubarb and cut it into 1 x 1 cm dices.
- Take the cake out of the oven. Put the rhubarb on top of it, crumble the dough in your hands and add on top of the rhubarb. Finish baking the cake for another 15 minutes.
Tipps
More crumble, anyone? I have two other recipes for you, that you'll love: my apricot crumble cake and my vegan plum crumble!