Name: Rhubarb Crumble Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 75 g soft butter (about 5 1/4 tbsp); 60 g sugar (about 1/3 cup); 1 packet vanilla sugar (or 1 tsp vanilla extract); 1 pinch of salt; 1 egg (M); 120 g all-purpose flour (about 1 cup); 1 tsp baking powder; 1 tbsp milk (if needed); 250-300 g rhubarb (peeled and cut into pieces); 1 tbsp sugar; 60 g flour (1/2 cup); 40 g sugar (about 3 tbsp); 40 g cold butter (about 3 tbsp), cut into cubes

Directions

1
Line the bottom of a 19 cm (7.5 inch) springform pan with parchment paper and lightly grease the sides. Preheat the oven to 180°C (356°F) top/bottom heat.
2
Cream the butter, sugar, vanilla sugar and salt. Add the egg and mix well. Combine flour and baking powder, then mix in. If the batter is too thick, stir in 1 tbsp of milk. Spread the batter evenly into the pan.
3
Mix the rhubarb pieces with 1 tbsp sugar and distribute them evenly over the batter.

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4
Combine flour, sugar, and butter with your hands or a fork to form crumbles. Sprinkle them over the rhubarb.
5
Bake in the preheated oven for 40-45 minutes until the crumbles are golden brown.
6
Let the cake cool in the pan. Dust with powdered sugar if desired. Tip: Best enjoyed slightly warm - on its own or with a dollop of whipped cream. A true spring treat!

Bake it step by step on video

Matching course module: Butter Cake Batter