Rhubarb Crumble Cake

A juicy batter cake topped with tart rhubarb pieces and crisp cinnamon crumble. The cake goes well with afternoon coffee and still tastes good the next day.

By yumbelo-Küche · 8 servings · 75 minutes

Ingredients

• 250 g wheat flour
• 100 g sugar
• 1 Packung vanilla sugar
• 2 TL baking powder
• 2 Stück eggs
• 125 g soft butter
• 4 EL milk
• 1 Prise salt
• 150 g wheat flour for the crumble
• 100 g sugar for the crumble
• 100 g cold butter for the crumble
• 1 TL cinnamon
• 800 g rhubarb
• 2 EL cornstarch
• 50 g sugar for the topping
• 2 EL powdered sugar for dusting

Method

1. Preheat the oven to 180 °C top and bottom heat. Grease a 26 cm springform pan and dust it with flour.
2. For the batter, mix flour, sugar, vanilla sugar, baking powder and salt in a bowl. Add butter, eggs and milk and stir everything into a smooth batter.
3. Spread the batter evenly in the springform pan and smooth the surface.
4. For the crumble, mix flour, sugar and cinnamon. Add the cold butter in pieces and rub it with your fingers into coarse crumbs.
5. Wash the rhubarb, cut off the ends and cut the stalks into pieces about 2 cm long.
6. Mix the rhubarb pieces with cornstarch and 50 g sugar and spread them evenly over the batter.
7. Sprinkle the crumble over the top so that the rhubarb is covered.
8. Bake the cake in the preheated oven for about 50 to 60 minutes, until the crumble is golden brown and a wooden skewer comes out clean.
9. Let the cake cool in the pan for about 20 minutes, then loosen it from the edge and let it cool completely.
10. Before serving, dust with powdered sugar and cut into eight pieces.