John Myers
Apple and Rhubarb Crumble Cake
The perfect apple and rhubarb crumble cake recipe with a picture and simple step-by-step instructions.
- 375 g Flour 550
- 150 g Butter
- 150 g Sugar
- 1 piece Egg
- 2 tbsp Freshly squeezed orange juice
- 1 packet Baking powder
- 1 packet Vanilla sugar
- 500 g Rhabrber
- 2 piece Apple Cox Orange
- 100 g Chopped almonds
- This is an old recipe from grandma. I’ve changed it a little to our taste today. The crunchy of the almonds goes very well with the rhubarb and apple combination. I also took less sugar than Grandma did. We don’t like it so cute anymore.
- Mix the flour, sugar, butter, egg, orange juice, baking powder and vanilla sugar (it is from our own production) in a bowl and knead everything to make crumbles.
- Preheat the electric oven to 175 degrees top / bottom heat.
- Line an oven-safe form (approx. 22 cm side length, see pictures) with baking paper. Spread half of the crumble in the pan and then bake the dough in the oven for 20 minutes. Let the cake cool down a little after baking.
- Wash, peel and cut the rhubarb and apples into small pieces. Mix the apple pieces with the rhubarb, mix in approx. 60 grams of the chopped almonds. Then spread on the pre-baked crumble base.
- Mix the remaining chopped almonds with the remaining crumble and pour over the rhubarb and apple mixture. Bake the cake for another 20 minutes. (The baking time can vary depending on the oven).
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