Don’t we all love the combination of sweet and sour? Well, I do!
Every year I can’t wait for Spring to arrive, as it brings forth beautiful things like rhubarb. And what would be nicer than making a tray of easy rhubarb cake topped with yummy crumbles! So let’s do it…
Ingredients (1 tray):
For the cake:
Butter: 180g
Eggs: 6
Sugar: 180g
Vanilla extract: 1/2 teaspoon
Salt: 1 pinch
Lemon: grated zest of 1 lemon
Flour: 300g
Backing Powder: 2 tablespoons
Topping: 400-500g rhubarb (or any fruit you like – red currants, apples, apricots…)
For the crumbles:
Butter: 200g
Butter: 120g
Sugar: 120g
How to do it:
Chop the rhubarb into small cubes.
Mix the soft butter first for 2 minutes, using a mixer. Add the eggs and mix for 3-4 minutes to get a nice, foamy mass. Then slowly add the sugar, vanilla extract, salt and grated lemon zest (I prefer to used untreated lemons from a whole food shop). Mix about 2 minutes. Then add the flour and baking powder. Mix for another 2 minutes.
To make the crumbles put the ingredients into a mixing bowl. Be sure to use cold butter! Kneed it with your hands until you have a ball of dough. Then, using smaller portions of the dough, rub them between your fingers to create the streusel. The movement reminds me of making fire 🙂
Cover your baking tray with parchment paper. Distribute the dough into the tray and cover it with the rhubarb cubes. Put into the preheated oven at 175° for 30-35 minutes.
Tipp: I personally prefer my streusel to be soft rather than crispy. Therefore I put the cake into the oven without them first – for about 10 minutes. Only then I add the streusel on top an let bake for the rest 20-25 minutes.
After taking the cake out of the oven, let it cool for 10-15 minutes.
Then, enjoy!!!
Culinasm 