John Myers
Contents
show
Rhubarb Cake with Biscuit Topping
The perfect rhubarb cake with biscuit topping recipe with a picture and simple step-by-step instructions.
For approx. 24 pieces; For the dough:
- 300 g Wheat flour type 405 or 550
- 1 tsp Baking powder
- 100 g Ground, blanched almonds
- 150 g Sugar
- 1 pinch Salt
- 1 Egg size M
- 200 g Butter
- 4 tbsp Breadcrumbs
For covering:
- 1,5 kg Rhubarb
- 1 kg Sour apples
- 3 tbsp Sugar
- 0,25 tsp Ground cinnamon
- Juice of 1/2 lemon
For the casting:
- 3 Eggs size M
- 2 tbsp Warm water
- 60 g Sugar
- 1 packet Vanilla sugar
- 25 g Wheat flour type 405 or 550
- 25 g Food starch
- 20 g Cocoa powder
- 0,5 tsp Baking powder:
For dusting:
- 3 tbsp Powdered sugar
- Mix the flour and baking powder and sift into a bowl (or baking board), mix in the almonds. Make a well, add sugar, salt and egg. Spread the butter in flakes on the edge and knead everything, shape into a ball and wrap in foil and cool for about 30 minutes.
- For the topping, clean and wash the rhubarb and cut into pieces about 1.5 cm in size. Put in a saucepan and sprinkle with 3 tablespoons of sugar. Bring the rhubarb to a boil and simmer for about 5-7 minutes. The rhubarb pieces should remain whole, not disintegrate. Add the cinnamon and stir in, remove from the hob and let cool down a little. Peel, core and cut the apples into wedges, drizzle with lemon juice and mix.
- Preheat the oven to 200 ° C (top / bottom heat).
- Grease a drip pan in the oven and dust it with flour. Roll out the dough in the drip pan and form a small edge. Sprinkle the dough with breadcrumbs and sprinkle rhubarb on top. Spread the apples on top.
- For the topping, beat the eggs with water to a thick, creamy mass, slowly pour in the sugar and vanilla sugar, continuing to beat until the sugar has dissolved. Mix the flour, cornstarch, cocoa and baking powder, sieve and fold into the foam mixture. Spread on the fruit and bake in the preheated oven on the middle rack for about 30-40 minutes.
- Take out of the oven and let cool down. Dust with powdered sugar just before serving.
- Tip 7: Instead of rhubarb, the cake can also be baked with gooseberries.
Facebook Comments