Looking for the perfect dessert to celebrate the flavours of spring? Look no further than our irresistible Rhubarb Crumble Cake recipe! Bursting with the tartness of fresh rhubarb, balanced with the sweetness of brown sugar and a hint of citrusy orange zest, this delightful treat is sure to be a hit at any gathering. With a tender spelt flour base and a buttery crumble topping, each bite offers a perfect harmony of textures and tastes.
Whether you’re a seasoned baker or just starting out, this recipe is simple to follow and promises to impress. So, preheat your oven and get ready to indulge in a slice of springtime bliss!
Rhubarb Streusel Cake Main Ingredients:
Delight your taste buds with our tantalizing Rhubarb Crumble Cake recipe, where the perfect harmony of fresh, tart rhubarb, nutty spelt flour, and buttery goodness awaits.
Rhubarb: Fresh, tart rhubarb adds a burst of flavour and vibrant color to the cake. Ensure the rhubarb is sliced evenly for even distribution throughout the cake.
Spelt Flour: Sifted white spelt flour provides a tender and slightly nutty base for the cake. Use type 630 for optimal texture.
Butter: Softened butter is used in both the base and crumble topping, lending richness and moisture to the cake.
Sugar: Organic beet sugar or cane sugar sweetens the cake and balances the tartness of the rhubarb. Mascabado brown sugar adds depth of flavour to the crumble.
Orange Zest: The zest of an organic orange adds a citrusy aroma and brightness to the filling.
Tips for the best Rhubarb Crumble Cake:
- Ensure all ingredients are at room temperature before starting to ensure even mixing and baking.
- Use fresh, firm rhubarb for the best flavour and texture.
- Cream the butter and sugar until light and fluffy to incorporate air into the batter for a tender crumb.
- Be careful not to over mix the batter once the flour and milk are added to avoid a dense cake.
- Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This helps prevent it from sticking to the pan and allows for easier slicing.
Homemade Rhubarb Crumble Cake in 5 Easy Steps
For this Rhubarb Crumble Cake, simplicity reigns supreme in each step:
- Prepare the Filling: Toss together sliced rhubarb, sugar, and orange zest in a bowl. Set aside to mingle and meld their flavors.
2. Craft the Crumble: Combine flour, brown sugar, slivered almonds, salt, and butter until the mixture resembles coarse sand. This crumbly topping is the crowning glory of our cake.
3. Form the Base: Cream together butter and sugar, then gently fold in eggs, flour, salt, and milk until just combined. This forms the sturdy foundation for our delightful creation.
4. Assemble with Care: Pour the base batter into a prepared pan, then artfully arrange the rhubarb filling atop it. Finally, generously sprinkle the crumble mixture over everything, ensuring each bite is a symphony of flavours and textures.
5. Bake to Perfection: Slide your creation into the oven and let it bake until a toothpick inserted into the center emerges clean. This step transforms our simple ingredients into a mouthwatering masterpiece.
Frequently Asked Questions about our Rhubarb Crumble Cake:
Can I use regular all-purpose flour instead of spelt flour?
Yes, you can typically substitute regular all-purpose flour for spelt flour in a 1:1 ratio. Keep in mind that spelt flour has a slightly nuttier flavour, so the taste of the final product may vary slightly.
What can I substitute for rhubarb if it’s not in season?
If rhubarb is not in season or unavailable, you can substitute it with other tart fruits such as apples, strawberries, or even cranberries. Just adjust the sweetness of the filling accordingly to balance the flavours.
How should I store leftovers, and how long will they keep?
Leftover rhubarb crumble cake can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cake for up to 5 days. To maintain its freshness and prevent it from drying out, you can also store it in the refrigerator. Simply reheat individual slices in the oven (or microwave) before serving, if desired.
Habt Ihr Lust auf ähnliche Rezepte wie Streuselkuchen mit Rhabarber?
Dann empfehle ich Euch eins dieser leckeren Back-Rezepte:
- Strawberry-Rhubarb Pie
- Mixed Berry Crumble Cake mit Beeren
- Rhubarb Cake with Almonds
- Oma’s Apple Crumble (German Apfelkrümel)
Rhubarb Crumble Cake
Ingredients
For the Filling:
- 65 g organic beet sugar (1/3 cup)
- 300 g sliced rhubarb (about 4 stalks)
- 1 1/2 teaspoons orange zest (from an organic orange)
For the Crumble:
- 150 g sifted white spelt flour (type 630)
- 60 g mascabado cane sugar (or brown sugar)
- 2 tablespoons slivered almonds
- Pinch of salt
- 80 g butter, cubed and brought to room temperature
For the Base:
- 115 g butter, room temperature
- 100 g organic beet sugar (or cane sugar)
- 3 large eggs, room temperature
- 200 g sifted white spelt flour (type 630)
- Pinch of salt
- 1/4 cup milk of choice (60 ml)
Method
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Preheat the oven to 375°F / 180°C (160°C fan-assisted) . Butter a 23 cm springform pan and line the bottom with parchment paper.
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In a small bowl, add of the filling ingredients (sugar, rhubarb, and orange zest) and gently toss until thoroughly rhubarb is evenly coated. Set aside.
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For the crumble, mix together the flour, sugar, slivered almonds, and salt in a small bowl. Add the cubed butter and use your fingertips to incorporate it into the flour mixture until it resembles coarse sand.
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In the bowl of a standing mixer or using a handheld beater, cream butter and sugar together until light and fluffy (about 3 minutes). Add the eggs one at a time, followed by the flour and salt, beating well after each addition. Finally add the milk and and continue mixing until just combined. Do not over mix! Transfer the batter into the prepared pan and spread it into an even layer.
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Evenly distribute the rhubarb and any excess sugar over the batter, followed by the crumble topping.
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Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
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After removing from the oven, cool the cake in the pan for 10-15 minutes. Then, transfer to a wire rack to cool completely before slicing and serving. Enjoy!
Notes
- This rhubarb cake recipe does not have any baking powder or baking soda, which also makes it suitable for people with histamine intolerance.
- You should sift the flour before measuring it. This way, air gets into the flour and you avoid lumps, making the dough lighter, even though this is a more dense type of cake.
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