John Myers
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Rhubarb and Currant Crumble Cake
The perfect rhubarb and currant crumble cake recipe with a picture and simple step-by-step instructions.
for the filling:
- 1 tsp Tartar baking powder
- 0,5 tsp Food atron
- 1 pinch Sea-Salt
- 2 tsp Lemon peel zest
- 85 g Maple syrup, rice syrup or honey
- 65 g Melted coconut oil
- 1 tsp Vanilla extract
- 125 ml Milk or buttermilk
- 1 tbsp Lemon juice
- 150 g Rhubarb
- 250 g Currants
- 2 tbsp Honey
- 3 tbsp Desiccated coconut
for the crumble:
- 150 g Spelled flour type 630
- 60 g Raw cane sugar
- 1 Msp Cardamom
- 80 g Cold butter in pieces
- 1 pinch Sea-Salt
- 1 tsp Cinnamon
- Start preparing for the filling. To do this, peel and chop the rhubarb and strip the currants from the panicles. Mix both in a bowl with 2 tablespoons of honey and let it steep a little.
- Next, prepare the batter. To do this, put flour in a bowl. Pour baking powder and baking soda over it and drizzle with lemon juice. Add the remaining ingredients and stir everything briefly. Smooth out the sticky dough in a greased and flour-dusted mold (e.g. 24 cm tart pan). Sprinkle the dough with desiccated coconut.
- For the streusel, stir all the ingredients quickly with the food processor and, if necessary, rub into the sprinkles with your hands. Pour off the resulting liquid from the fruit and spread the rhubarb and currant mixture on the dough base. Spread the crumbles evenly over the top.
- Bake in the preheated oven at 190 degrees top / bottom heat on the middle rack for about 50 – 60 minutes. If necessary, cover the last quarter of an hour with aluminum foil so that the sprinkles don’t get too dark.
- Make sure to let it cool down in the tin for some time, because when it is hot the cake is still very soft and easily disintegrates. It becomes firmer as it cools down. You can also use other berries, e.g. cherries, raspberries, strawberries or plums etc … The total amount of the fruit should not be more than 400 g. The cake also tastes delicious as a dessert with vanilla ice cream. In addition, I would serve the cake warm, even if it then falls apart.
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