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Recipe of Rhubarb Cake with Oat Crumble
Recipe

Rhubarb Cake with Oat Crumble

20 mins
45 mins
Half
13
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The rhubarb cake is a particularly popular cake in those areas where the rhubarb plant is commonly grown, including the regions of Sweden, the British Isles, and New England and the upper regions of the Midwest in the United States. In addition to rhubarb, it almost always contains a large amount of sugar to counteract the intense acidity of the plant. The rhubarb pie is often eaten with ice cream or custard.

Ingredients

8 portions
  • 1 egg yolk
  • 470 milliliters Water, cool
  • 10 grams liquid vanilla
  • 200 grams wheat flour
  • 90 grams refined sugar
  • salt
  • 125 grams butter, in cubes
  • 500 grams wheat flour
  • 70 milliliters Water
  • 1/2 kilos rhubarb
  • 15 grams wheat flour
  • 160 grams refined sugar
  • 65 grams wheat flour
  • 100 grams refined sugar
  • 125 grams butter
  • 30 grams oats, in flakes
  • 1 gram cinnamon powder

Preparation

The first 7 ingredients are for the dough. The following 4 ingredients are for the filling. And finally the last 5 ingredients are for the oat crumble.
First, mix vanilla, yolk and cold water in a bowl, beating it with the help of a fork. We reserve
On the other hand, mix the flour with salt and sugar in a bowl or container for electric mixer . Cut the cold butter into cubes, add it to the container and mix it with your hands until the consistency is sandy texture.
Next, add the egg yolk that we have beaten before and mix with a blender until you get a consistency of soft dough that will stick to your fingers when working it. If necessary, add a little more flour or water to get that finish.
After greasing a mold desmoldable about 22 cm in diameter with butter and lined the bottom with this dough with your hands or with the help of a spoon. The base should be approximately 1 cm high. We also raise part of the mass after the sides of the mold, until reaching approximately 3 cm in height.
When we have the prepared dough, we preheat the oven to 175 º C.
While the oven warms, we wash and cut the rhubarb into pieces of approximately 2 cm.
On the one hand, in a large bowl, mix water, flour and sugar from the filling and add it to the mold on the cake dough. We also include rhubarb molds.
Next, we prepare the crumble. To do this, in a large bowl, combine butter, flour, sugar, oatmeal and cinnamon. Mix with the fingertips until all the ingredients are well incorporated. It should have a texture of fat sand.
Finally, we carefully cover the cake with the crumble and bake it for about 35-45 minutes at 175 º C. Remove from the oven and let it rest for a while before serving.

PRESENTATION

I love it with a bit of vanilla ice cream or even berries.

TIPS

Rhubarb is sometimes difficult to find in stores. The best thing we can do is ask the shopkeeper a day in advance and he will have it prepared for our recipe. We can aromatize this cake with lemon, orange or vanilla zest instead of cinnamon.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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