John Myers
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Rhubarb and Poppy Seed Crumble Cake
The perfect rhubarb and poppy seed crumble cake recipe with a picture and simple step-by-step instructions.
for the quark oil dough:
- 150 g Lowfat quark
- 80 g Sugar
- 1 pinch Salt
- 1 Pc. Egg
- 6 tbsp Sunflower oil
- 250 g Flour, preferably type 630 spelled
- 2 tsp Baking powder
for the crumble:
- 100 g Flour, preferably type 630 spelled
- 45 g Brown sugar
- 1 packet Vanilla sugar
- 75 g Cold butter
for the filling:
- 750 g Rhubarb
- 175 g Preserving sugar 3: 1
- 1 packet Poppy seed baking
- Mix all ingredients for the dough. Mix flour and baking powder and knead in last. Wrap the dough in foil and refrigerate until further use.
- For the crumble mix the flour and both types of sugar. Add the butter in flakes and grate with your hands to make crumbles. Chill too.
- Peel the rhubarb, cut off the woody ends and cut diagonally into pieces. There should be about 600 g left. Mix with the preserving sugar.
- Roll out the dough on a floured work surface slightly larger than the diameter of the mold. Place in the greased and floured form, press lightly and pull up one edge. Prick the pastry base several times with a fork.
- Spread the poppy seed bake on the dough base and place the rhubarb pieces on top. Cover with the sprinkles. Bake in a preheated oven at 180 degrees (or fan oven 160 degrees) for about 25 minutes. Then let it cool down.
- Alternative for poppy seed baking: Bring 100 ml milk to the boil. Remove from heat and stir in approx. 175 g ground poppy seeds, 65 g sugar and a little lemon zest and juice. Then let it cool down.
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