Rhubarb Bread Crumb Cake Recipe

Name: Rhubarb Bread Crumb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 tablespoons unsalted butter (1 stick, plus 2 tablespoons), melted and cooled to lukewarm, plus extra un-melted butter for greasing the pan; 1 cup unseasoned bread crumbs, finely ground, preferably homemade; 2 teaspoons ground cinnamon; 1/4 teaspoon ground clove; 2 teaspoons baking powder; 2 tablespoons all-purpose flour; 1/4 cup almond flour (or finely ground almonds); 1/2 teaspoon fine sea salt; 3 large eggs, at room temperature; 1 cup sugar; 3/4 cup brown sugar, firmly packed; 1 teaspoon vanilla extract; 1 teaspoon grated fresh ginger; 1 cup cream (2 tablespoons for the batter, plus the remaining cream to whip and serve); 3 cups rhubarb, cut into half-inch dice

Servings: persons

10 tablespoons unsalted butter (1 stick, plus 2 tablespoons), melted and cooled to lukewarm, plus extra un-melted butter for greasing the pan
1 cup unseasoned bread crumbs, finely ground, preferably homemade
2 teaspoons ground cinnamon
1/4 teaspoon ground clove
2 teaspoons baking powder
2 tablespoons all-purpose flour
1/4 cup almond flour (or finely ground almonds)
1/2 teaspoon fine sea salt
3 large eggs, at room temperature
1 cup sugar
3/4 cup brown sugar, firmly packed
1 teaspoon vanilla extract
1 teaspoon grated fresh ginger
1 cup cream (2 tablespoons for the batter, plus the remaining cream to whip and serve)
3 cups rhubarb, cut into half-inch dice

1
Preheat the oven to 350u00b0F. Butter a 9-inch springform pan, then scoop about 2 tablespoons of the bread crumbs into the pan and swirl and pat to coat the interior.
2
In a small bowl, whisk the cinnamon, cloves, baking powder, flours, and salt.
3
Using a stand mixer fitted with the paddle attachment or a handheld mixer (and a large bowl), beat the eggs and white and brown sugars until creamy, thick, and pale yellow, about 5 minutes. On medium speed, beat in the melted and cooled butter, ginger, and 2 tablespoons of cream; mix until well incorporated. Working with a silicone spatula or a wooden spoon, stir in the flour mixture just until a bit streaky. Fold in the remaining bread crumbs, then the rhubarb. Transfer the batter to the prepared pan.
4
Bake until a paring knife inserted into the cake comes out with a few moist crumbs attached, about 55-60 minutes. (If the cake is browning on the edges before it is set, cover it with aluminum foil.) Let the cake sit for 10 minutes, then remove the ring. Let cool to warm or room temperature before serving. Whip the cream softly and serve alongside the cake.

1041

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 10 tablespoons unsalted butter (1 stick, plus 2 tablespoons), melted and cooled to lukewarm, plus extra un-melted butter for greasing the pan, 1 cup unseasoned bread crumbs, finely ground, preferably homemade, 2 teaspoons ground cinnamon, 1/4 teaspoon ground clove, and more.

Yes, Rhubarb Bread Crumb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Bread Crumb Cake

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