Rhubarb Cake With Crumble Topping Recipe

Name: Rhubarb Cake With Crumble Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: crumble topping; 1/3 cup plain flour; 4 tablespoons butter cubed; 2 tablespoons sugar; cake Rhubarb; 1 bunch rhubarb trimmed and cut into 1 inch pieces; 1/2 cup sugar; 6 tablespoons butter at room temperature; 2 large eggs lightly beaten; 1/2 cup self raising flour + 1 tbsp extra; 2 tablespoons milk optional; powdered sugar for dusting

Servings: persons

crumble topping
1/3 cup plain flour
4 tablespoons butter cubed
2 tablespoons sugar
cake Rhubarb
1 bunch rhubarb trimmed and cut into 1 inch pieces
1/2 cup sugar
6 tablespoons butter at room temperature
2 large eggs lightly beaten
1/2 cup self raising flour + 1 tbsp extra
2 tablespoons milk optional
powdered sugar for dusting

1
Preheat the oven to 375u00b0F. Grease an 8 inch springform cake pan.
2
To make the crumble topping, sift the flour into a bowl. Rub in the butter with fingertips, until the mixture resembles coarse crumbs. Stir in the sugar and set aside.
3
To make the cake, combine the rhubarb with 1 tablespoon of sugar in a bowl and toss well. Set aside.
4
In a bowl, use an electric mixer to beat the butter until creamy. Add the remaining sugar, beating until light and fluffy.
5
Add the eggs, 1 at a time, beating well after each addition. To prevent the mixture from curdling, add 1 tablespoon of extra flour.
6
Sift the flour with a pinch of salt. Fold into the creamed mixture, adding up to 2 tablespoons milk, if necessary, to form a dropping consistency. Spread the mixture evenly into the prepared pan, then spoon the rhubarb on top. Then top the rhubarb with the crumble.
7
Bake for 1 hour 15 mins, until the top is golden and a skewer comes out clean. Transfer to a wire rack to cool completely in the pan. Dust with powdered sugar to serve.

544

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: crumble topping, 1/3 cup plain flour, 4 tablespoons butter cubed, 2 tablespoons sugar, and more.

Yes, Rhubarb Cake With Crumble Topping 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 Cake With Crumble Topping

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