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Crumble Cake with Rhubarb

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Crumble Cake with Rhubarb

The perfect crumble cake with rhubarb recipe with a picture and simple step-by-step instructions.

  • 350 g Flour
  • 235 g Sugar
  • 235 g Soft butter
  • 0,5 packet Baking powder
  • 1 pinch Salt
  • 1 packet Vanilla sugar
  • 1 packet Custard powder
  • 0,375 ml Milk
  • 500 g Rhubarb approx. 4-5 sticks
  1. Rub a springform pan (approx. 28cm) with butter and sprinkle with breadcrumbs.
  2. Put the flour, sugar, butter, baking powder, salt and vanilla sugar in a bowl and work into a smooth dough. Place 2/3 of the dough on the base and about 1 cm on the edge.
  3. Cook a pudding out of the milk and the vanilla pudding powder and spread it on the dough.
  4. Peel the rhubarb and cut into pieces approx. 1 cm wide. Spread over the pudding.
  5. Pluck the remaining dough into small pieces and spread over the rhubarb. With top and bottom heat approx. 60-75 minutes. Bake on the middle rack
Dinner
European
crumble cake with rhubarb

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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