Rustic Rhubarb Crumble Cake

Instructions

1. 11

   Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) springform pan.

2. 22

   For the crumble, combine 100g flour, 75g granulated sugar, and ground cinnamon in a bowl. Add the cold butter cubes and rub them into the dry ingredients with your fingertips until coarse crumbs form. Set aside.

3. 33

   For the cake base, in a large bowl, cream together the softened butter, 150g granulated sugar, and vanilla sugar until light and fluffy.

4. 44

   Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

5. 55

   In a separate bowl, whisk together 250g flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.

6. 66

   Pour the cake batter into the prepared springform pan and spread evenly.

7. 77

   Arrange the chopped rhubarb pieces over the cake batter. Sprinkle the crumble topping evenly over the rhubarb.

8. 88

   Bake for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The crumble should be golden brown.

9. 99

   Let the cake cool in the pan for 10-15 minutes before carefully removing the springform ring. Transfer to a wire rack to cool completely. Serve warm or at room temperature.