Rhubarb Crumble Cake

Rhubarb Crumble Cake

Is the rubarb ready to harvest yet? On Sunday I harvested mine for the first time this year used it for a cake. Fresh from the oven, and served with cream it was just wonderful. It takes a little longer to prepare because of the yeast dough, but it's worth it.
Category Cake & Pie
Portions 1 baking tray

You need

Ingredients yeast dough:

  • 30 g Fresh Yeast
  • 1 TSP Sugar
  • 4 TBSP Milk (lukewarm)
  • 425 g Wheat Flour
  • 1 Pinch Salt
  • 75 g Butter or Margarine
  • 75 g Sugar
  • 1 Packet Vanilla Sugar
  • 2 Eggs
  • 125 ml Milk (lukewarm)

Ingredients to serve:

  • 2 TBSP Breadcrumbs
  • 2 TBSP Sugar
  • 1 kg Rhubarb

Ingredients crumble:

  • 350 g Wheat Flour
  • 200 g Sugar
  • 2 Packet Vanilla Sugar
  • 200 g Melted Butter
  • 1 Pinch Salt

Ingredients whipped cream:

  • 200 g Whipping Cream
  • 2 Packet Cream Stiffener
  • 2 Packet Vanilla Sugar

Here’s how to do it

  • Crumble the fresh yeast with your fingers, mix together with 1 tsp sugar and 4 tbsp lukewarm milk in a small bowl.
    Cover the milk with a cloth and let it rest for about 15 minutes to ferment the yeast.
  • During this time, put the flour in a bowl.
    Add a small pinch of salt, sugar and vanilla sugar and mix with the flour.
    Make a deep hole in the center of the flour mixture and pour the yeast mixture into it.
  • Now heat the milk.
  • Put the very soft butter on top of the flour mixture, followed by 2 room temperature eggs.
    Now, either with the dough hook of the hand mixer or in the food processor, beat together with the lukewarm milk to form an airy yeast dough. Stir until the yeast dough keeps forming small bubbles.
  • Once the dough has small bubbles, continue to knead by hand. Keep sprinkling a little flour around the bottom of the bowl while kneading the dough into a smooth ball. You should be able to easily separate it from the bowl.
  • Now let the dough rest, covered, in a warm place until it has doubled in volume.
  • During this time, peel the rhubarb. Cut it into small pieces.
    Put 3/4 of the rhubarb in a separate bowl and sprinkle with 2 tbsp of sugar. Mix well and let it infuse.
  • Line the baking tray with baking paper.
  • Place the yeast dough on the baking sheet and roll out or press evenly. Cover the baking sheet and place it in a warm place.
  • Now preheat the oven to 200 °C.
  • For the crumble, put the flour, sugar and vanilla sugar in a bowl and mix. Weigh the butter in a separate bowl and set both aside for a short time.
  • Now sprinkle the yeast dough base evenly with 2 tbst of breadcrumbs.
  • Pour the sugared rhubarb into a sieve, the sugar water is not needed, and spread it evenly on your dough.
    Then pour the unsweetened rhubarb over it as well.
  • Now melt the butter you set aside and pour it into the prepared flour mixture for the crumble. Make crumbles with your fingers and spread them over your rhubarb.
  • Bake the rhubarb cake on the middle shelf of the oven at 200 °C top/bottom heat for 35 – 40 minutes.
  • Once the cake is ready, all that’s left is the cream. Take 2 cups of whipped cream. Put them in a small bowl with 2 packets of cream stiffener and 2 packets of vanilla sugar and whip until stiff.

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