John Myers
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Rhubarb Cake with Crunchy Crumbles
The perfect rhubarb cake with crunchy crumbles recipe with a picture and simple step-by-step instructions.
FOR THE SPREADS
- 130 g Butter
- 120 g Sugar
- 1 pinch Salt
- 1 Pä. Vanilla sugar
- 50 g Delicate oat flakes
- 200 g Meh
FOR THE DOUGH
- 100 g Butter, soft
- 180 g Sugar
- 1 Pä. Vanilla sugar
- 1 pinch Salt
- 1 Egg
- 280 g Flour
- 2 tsp Baking powder
- 200 ml Advocaat
- 800 g Rhubarb – peeled + weighed cut into pieces!
First prepare the streusel
- Melt 1,130 g butter in a saucepan over low heat. Stir in 120 g sugar, vanilla sugar and a good pinch of salt. Using a fork, slowly stir the flour and the tender oat flakes into the melted butter. The crumbles appear as if by themselves. Wash the rhubarb, cut off the leaf roots and cuts and cut into small pieces approx. 1 cm. Pour into a bowl and mix in 1 tablespoon of sugar.
FOR THE SCRAM
- Weigh the flour and mix with 2 heaped teaspoons of baking powder. Measure out 200 ml of egg liqueur and set aside. Mix the softened butter with sugar, a pinch of salt and vanilla sugar. Add the egg and keep stirring until a homogeneous mass is formed. Now work in the flour / baking powder mixture in portions – alternating with the egg liqueur. Continue stirring briefly until the dough falls off the mixer whisk, cracking heavily.
- Pour the dough into a greased, 26-inch springform pan and smooth it out. Stir the rhubarb pieces again and spread them on the dough spoon by spoon and press into the dough as much as possible. Crumble the prepared streusel evenly over it with your hands. Bake the cake at 180 ° C (gas level 2 – 3) in the preheated oven on the 2nd rack from the bottom for approx. 60 minutes. The sprinkles should be golden yellow.
- Tip 4: If you like, you can dust the still warm streusel with a little powdered sugar. That makes them a little crisper.
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