Rhubarb crumble cake
Preparation time: 120 minutes - Difficulty level: medium
Ingredients for the base & crumble:
- 300 g spelt flour type 630
- 150 g raw cane sugar
- 150 g cold! sweet cream butter + a little to grease the tin
- 1 pinch of salt
- 3 tbsp sliced almonds (for the base of the tin)
Rhubarb filling ingredients:
- 800 g rhubarb, uncleaned (of course you can also use other seasonal fruit, e.g. apples, pears, etc.).e.g. apples, pears, plums, apricots)
- 6 tbsp raw cane sugar
- 2 tbsp cornflour or vanilla pudding powder
- 1 tsp butter
- 1 sachet bourbon vanilla sugar
- Decoration: powdered sugar, fresh strawberries
- 300 g spelt flour type 630
- 150 g raw cane sugar
- 150 g cold! sweet cream butter + a little to grease the tin
- 1 pinch of salt
- 3 tbsp sliced almonds (for the base of the tin)
Rhubarb filling ingredients:
- 800 g rhubarb, uncleaned (of course you can also use other seasonal fruit, e.g. apples, pears, etc.).e.g. apples, pears, plums, apricots)
- 6 tbsp raw cane sugar
- 2 tbsp cornflour or vanilla pudding powder
- 1 tsp butter
- 1 sachet bourbon vanilla sugar
- Decoration: powdered sugar, fresh strawberries
A simple and sure-fire recipe. You need a springform pan with a diameter of 24 cm. Preheat the oven to 180 degrees top/bottom heat.
Preparation of base & crumble:
First grease the springform pan with a little butter and sprinkle the base evenly with the flaked almonds.
For the crumble base, mix the flour, cold butter in small pieces, sugar and salt with the dough hook of a food processor, mixer or your hands until all the ingredients are well combined. Depending on the type of butter, the dough can be crumbly to sandy.
Then knead the mixture into crumbles with your hands and place in the fridge.
Preparation of the filling:
Wash the rhubarb stalks well. Cut off the leaves and stem ends and cut into diagonal finger-width pieces.
Try to only remove the strings that pull out when you cut them, so the rhubarb retains its beautiful red color.
Melt the tsp of butter in a large pan over a medium heat and add the rhubarb pieces. Sprinkle with the sugar and allow to dissolve briefly. Then add the cornflour, stir in with a wooden spoon and allow to simmer gently for approx. 2 minutes.
Now continue with the dough:
Spread about 2/3 of the batter evenly over the base of the springform pan and press down firmly with a tablespoon.
It is important that you do not leave any thin spots or gaps on the cake base.
Now pour the rhubarb mixture onto the base and sprinkle with the vanilla sugar.
Knead the remaining crumble dough with your hands into crumbles of any size and place on top of the mixture.
Place your cake in the preheated oven on the middle shelf for approx. 45 minutes and then leave to cool slightly on a wire rack.
Sprinkle with powdered sugar if desired.
We like it best lukewarm with ice cream (e.g. our Dandelion Nicecream), whipped cream and a few fresh strawberries.
Njom, Njom !
