Rhubarb Yogurt Dream with Crispy Crumbles
This rhubarb cake perfectly combines the tart freshness of rhubarb with a creamy yogurt filling and crispy butter crumbles. It's a true delight that brings the taste of spring to your coffee table. It's easier to prepare than you might think and is sure to impress your guests.
Preparation
30 min.
Cook / Bake
60 min.
Servings
12
Calories
305 kcal
Ingredients
for 12 servingsAmounts are automatically adjusted.
For the crumbles and base
- 250 gAll-purpose flour
- 125 gGranulated sugar
- 125 gCold butter, cubedMilch
- 1 packageVanilla sugar
- 1 pinchSalt
For the filling
- 500 gRhubarb
- 100 gGranulated sugar
- 1 tablespoonCornstarch
- 500 gPlain yogurt (3.5% fat)
- 200 gSour cream
- 2 piecesEggs
- 1 packageVanilla pudding powder
- 1 teaspoonLemon zest
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch (24 cm) springform pan and lightly dust with flour.
For the crumbles and base: In a large bowl, combine the flour, 125g sugar, cold butter, vanilla sugar, and salt. Work the ingredients with your hands to form crumbles. Set aside about one-third of the crumbles for the topping. Press the remaining two-thirds firmly into the bottom of the prepared springform pan to form an even base.
For the filling: Wash and peel the rhubarb, then cut it into small pieces (about 0.5 inches / 1-2 cm). Mix the rhubarb pieces with 100g sugar and cornstarch in a bowl and let it sit for about 10 minutes.
In another bowl, combine the plain yogurt, sour cream, eggs, vanilla pudding powder, and lemon zest. Whisk until smooth.
Spread the rhubarb mixture evenly over the crumble base in the springform pan. Then, carefully pour the yogurt mixture over the rhubarb.
Evenly sprinkle the reserved crumbles over the yogurt filling.
Bake in the preheated oven for about 50-60 minutes, or until the crumbles are golden brown and the filling is set. If the crumbles start to brown too quickly, you can cover the cake loosely with aluminum foil.
Remove the cake from the oven and let it cool completely in the pan on a wire rack before carefully removing the springform ring. Serve chilled.
💡 Tipp
Varianten
- Add a teaspoon of ground cinnamon to the crumbles for extra flavor.
- Incorporate other berries like raspberries or strawberries with the rhubarb for a mixed fruit crumble.
Ersatz & Alternativen
- If fresh rhubarb is not available, use frozen rhubarb. Thaw it completely and drain any excess liquid before using.
- For a lighter option, you can use low-fat yogurt and sour cream, though the texture might be slightly different.
- Almond flour can be substituted for a portion of the all-purpose flour in the crumbles for a nuttier flavor.
Aufbewahrung
Store leftover cake in an airtight container in the refrigerator for up to 3-4 days.
Einfrieren
This cake can be frozen. Wrap individual slices tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator before serving.
Nutrition per serving
Calories
305 kcal
Protein
7 g
Carbohydrates
42 g
Fat
13 g
Fiber
2 g
Recipe on TomTaste: https://tomtaste.com/recipe/rhubarb-yogurt-dream-with-crispy-crumbles
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