Rhubarb crumble cake – Easy and delicious

This post is also available in german/deutschHi friends! Do you also in the rhubarb heaven as we do? Today we are sharing this delicious rhubarb crumble cake with you. It´s super easy and fast in the making.  
Rhubarb crumble cake
dough
250 g flour
1 tsp baking powder
125 g soft butter
90-110 g of sugar
pinch of salt
optional: 1 egg
filling
600 g rhubarb
2 tbsp sugar
also
some almond slices
24 cm Springfrom

Preheat oven to 175 ° C. Grease a springform or cover it with baking paper. With baking paper you can remove the cake easily from the springform.
dough
Put the flour, baking powder, sugar, salt and butter in a food processor and mix with the pulse function. Add egg and mix too. (You can do also everything with your hands) Pour 2/3 of the dough in the springform and press flat and form a 1 cm high edge.
Prick with a fork in the dough.
filling
Wash rhubarb and cut into 1-2 cm wide pieces. Put in a bowl and mix with 2 tablespoons of sugar. Spread the rhubarb evenly on the bottom of the cake and press gently. Form crumble with the rest of the dough and pour over the rhubarb. If you like, add almond slices.
Bake on the middle rack for 45-50 minutes. Should the cake become too dark, just cover with baking paper.
Allow to cool and remove from the springform. Who likes serving the rhubarb cake with some (vegetable) whipped cream.
Enjoy!

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Rhubarb crumble cake

This rhubarb crumble cake is moist and crispy at the same time. The rhubarb cake is easy in the making and super fast and fits great on every cake board.

Course baking, Cake

Cuisine Dessert

Keyword rhubarb

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 1

Author Klaraslife

Ingredients

dough

• 250 g flour
• 1 tsp baking powder
• 125 g soft butter
• 90-110 g of sugar
• pinch of salt
• optional: 1 egg

filling

• 600 g rhubarb
• 2 tbsp sugar

also

• some almond slices
• 24 cm Springfrom

Instructions

• Preheat oven to 175 ° C. Grease a springform or cover it with baking paper. With baking paper you can remove the cake easily from the springform.

dough

• Put the flour, baking powder, sugar, salt and butter in a food processor and mix with the pulse function. Add egg and mix too. (You can do also everything with your hands) Pour 2/3 of the dough in the springform and press flat and form a 1 cm high edge.
• Prick with a fork in the dough.

filling

• Wash rhubarb and cut into 1-2 cm wide pieces. Put in a bowl and mix with 2 tablespoons of sugar. Spread the rhubarb evenly on the bottom of the cake and press gently. Form crumble with the rest of the dough and pour over the rhubarb. If you like, add almond slices.
• Bake on the middle rack for 45-50 minutes. Should the cake become too dark, just cover with baking paper.
• Allow to cool and remove from the springform. Who likes serving the rhubarb cake with some (vegetable) whipped cream.
• Enjoy!

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