Rhubarb cake with crumble
This British classic combines cake, tangy rhubarb and buttery crumble to create a delicious and moreish dessert.
Ingredients
Batter:
- 220g butter (room temperature)
- 200g icing sugar
- 4 eggs
- 0.5 tsp salt
- 220g plain flour
- 1 teaspoon baking powder
Rhubarb:
- 500g rhubarb
- 30g granulated sugar
- 30g flour
Crumble mixture:
- 120g butter
- 170g plain flour
- 1 pinch of salt
- 1 pk vanilla sugar
- 150g granulated sugar
Method
- Preheat the oven to 180 degrees. Lay out a baking dish with parchment paper.
- For the crumble, melt the butter and allow to cool. With the K-Beater, stir the cooled butter with the flour, salt, vanilla and granulated sugar into a crumble. As soon as crumbs form, switch off the kitchen machine and place the crumbs in the fridge.
- Wash the rhubarb, peel if necessary and cut into pieces of 0.5cm. Mix the rhubarb pieces with the granulated sugar. Mix with the flour just before use.
- For the batter, beat the warm butter with the icing sugar for a few minutes until creamy. Add the eggs one at a time and stir. Mix the flour with the salt and baking powder, add to the mix, and mix well.
- Spread the batter evenly in the baking dish lined with baking paper. Distribute the rhubarb pieces on top. Finally, distribute the chilled crumble over it.
- Bake the rhubarb cake in a preheated oven for about 45-50 minutes.
- Once cooked, remove from the oven and allow to cool.
- Once cool, sprinkle with icing sugar, cut into pieces and serve.
Tip:
- Serve with a scoop of vanilla ice cream or freshly whipped cream, and garnish with fresh mint.