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Rhabarberkuchen mit Streusel

Rhubarb Crumble Cake

Rhubarb Crumble Cake recipe—a perfect balance of tart and sweet, a tender spelt flour base and a buttery crumble that's sure to please any palate!
Course Dessert
Category Baking
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 10
Calories 419 kcal
Autor Elle

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Evenly distribute the rhubarb and any excess sugar over the batter, followed by the crumble topping.
  6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  7. 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.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.