May 20, 2011

German Rhubarb Crumble Cake

by Anja

It’s rhubarb season – time for my favorite rhubarb recipes. I am a huge rhubarb lover and can’t get enough of it. I make rhubarb jam, rhubarb syrup, rhubarb compote and always rhubarb cake.



This German recipe for rhubarb crumble cake has become my favorite over the years. I can’t even remember where I first got it from, but by now I consider it a family recipe and one of our most beloved cakes.




Ingredients:

75g (3 oz.) butter (at room temperature)
175g (¾ cup) brown sugar
pinch of salt
3 eggs
1 organic lemon
100ml (1/2 cup) cream
150g (2/3 cup) ground almonds
200g (1 cup) flour
1 teaspoon baking powder
ca. 500-600g (2.5 pounds) rhubarb

For crumbles:
2 tablespoons flour
2 tablesoons brown sugar
3 tablespoons ground almonds
1 oz. butter (room temperature)


1. Preheat oven to 180°C (350°F)

2. Prepare a spring form by covering the bottom with parchment paper and greasing the sides (you can also grease the bottom, if you’re out of parchment paper).

3. In a bowl, mix butter until soft, add sugar, salt eggs and zest of one lemon, mix until well combined, then add cream.

4. In a large bowl, mix flour, baking powder and almonds.

5. Wash and chop rhubarb into pieces of 1-2 cm (about half an inch), add to flour mix, combine gently.

6. Add the moist batter mixture, combine gently and fill into spring form.

7. For the crumbles mix all ingredients (best done by hand) and form crumbles, put on batter.

8. Bake for about 60 minutes.

9. Let cool, dust with powdered sugar (optionally) and enjoy!

4 comments:

  1. What size spring form tin do you use?

    ReplyDelete
    Replies
    1. A 10'' or 11'' (26-28cm) spring form work well for this cake.

      Delete
  2. Definetly going to try this, it looks amazing, I wish I could have a bite right NOW! Thanks for sharing!

    ReplyDelete
  3. Just found your blog. I love all the pictures…especially the rhubarb cake!

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