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Rhubarb crumble cake

updated

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Ingredients for 1 servings:

  • 375 g flour
  • 190 g sugar
  • 150 g butter
  • 1 egg yolk
  • ½ orange(s), juice
  • ½ pack of baking powder
  • 1 packet of vanilla sugar
  • 500 g rhubarb
  • 40 g almond(s), chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the dough, knead the flour, sugar, butter, egg, orange juice, baking powder, and vanilla sugar into crumbles using the dough hook of a hand mixer (or by hand). Place half of the crumbles into a springform pan lined with baking paper and bake in a preheated oven at 175 degrees Celsius, fan oven 150 degrees Celsius, gas mark 2 for 20 minutes until golden brown. Allow the base to cool. Peel the rhubarb and cut into pieces. Spread these evenly over the cake base. Mix the remaining crumbles with the almonds and sprinkle over the top. Bake the cake in a preheated oven at 200 degrees Celsius, fan oven 170 degrees Celsius, gas mark 3 for 25 to 30 minutes.

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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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