Classic Rhubarb Crumble Cake
An irresistible rhubarb cake that delights with its sweet and tart flavor and crunchy crumbles. The tender crust, fruity filling, and golden-brown streusel make it the perfect treat for your spring coffee table.
Preparation
30 min.
Cook / Bake
50 min.
Servings
12
Calories
365 kcal
Ingredients
for 12 servingsAmounts are automatically adjusted.
For the dough
- 300 gAll-purpose flour
- 150 gGranulated sugar
- 150 gCold butterMilch
- 1 largeEgg
- 1 teaspoonBaking powder
- 1 pinchSalt
For the filling
- 750 gRhubarb
- 100 gGranulated sugar
- 1 tablespoonCornstarch
- 1 teaspoonVanilla extract
For the streusel
- 200 gAll-purpose flour
- 100 gGranulated sugar
- 100 gCold butterMilch
- pinchCinnamon(optional)
Instructions
For the dough, combine flour, sugar, cold butter (cut into small pieces), egg, baking powder, and salt in a large bowl. Knead quickly with your hands or a stand mixer until you have a smooth dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (24 cm) springform pan.
For the filling, wash the rhubarb, peel if necessary (especially older stalks), and cut into 1/2-inch (1-2 cm) pieces. In a bowl, mix the rhubarb with sugar, cornstarch, and vanilla extract.
For the streusel, combine flour, sugar, cold butter (cut into small pieces), and optional cinnamon in a bowl. Rub the ingredients between your fingertips until coarse crumbles form.
Take about two-thirds of the chilled dough and roll it out on a lightly floured surface to fit the bottom of the springform pan. Press the remaining dough around the sides of the pan to form a small rim.
Spread the rhubarb filling evenly over the dough in the pan. Distribute the streusel topping generously over the rhubarb.
Bake the cake in the preheated oven for 45-55 minutes, or until the streusel is golden brown and the rhubarb is tender. If the streusel browns too quickly, you can loosely cover it with aluminum foil.
Remove the cake from the oven and let it cool completely in the pan on a wire rack before serving. This allows the filling to set properly.
💡 Tipp
Nutrition per serving
Calories
365 kcal
Protein
4.5 g
Carbohydrates
50.3 g
Fat
16.5 g
Fiber
2.1 g
Recipe on TomTaste: https://tomtaste.com/recipe/classic-rhubarb-crumble-cake
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