Roll n' Dough

Rhubarb Crumble Cake

Rhubarb Crumble

Ingredients:

Batter:
210 g all purpose flour
30 g cornstarch

2½ tsp baking powder
½ tsp salt

113 g butter – room temperature

52 g vegetable oil (canola etc)

250 g white granulated sugar

1½ tbsp lemon zest – about 1 1/2 lemons

2 large eggs

165 g yoghurt – unflavored and unsweetened, regular or Greek 

40 g lemon juice – freshly squeezed

1 tsp vanilla sugar

Crumble: 

100 g sugar 

100 g butter (cold)

150 g flour 

Rhubarb 

500 g fresh rhubarb, cut into small pieces (1 cm ish)

3-4 tbsp sugar, sprinkle over rhubarb pieces and let them sit for about 20-30 mins 

 

 

Information

For 1 springform (22cm), serves 12 people

Steps:

  1. Preheat oven to 180 °C conventional (or 170 fan forced) and grease a springform cake tin. Line the bottom with parchment paper as well.
  2. Sift together flour, cornstarch, baking powder and salt. Mix together using a whisk and set aside.
  3. In a large bowl add in butter, vegetable oil, sugar and lemon zest. Using a hand or stand mixer on a medium speed, cream together for 2 minutes until light and creamy.
  4. Add in the eggs one by one, mixing well in between each addition.
  5. Add in yoghurt, lemon juice and vanilla. Mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.
  6. Add your pre-sifted dry ingredients to your wet mixture, and using a spatula, fold together until just combined. Do not overmix.
  7. Toss 2/3 of the rhubarb in to the batter and fold them in with a spatula until just combined. Add the rest on top of the batter. 
  8. For the crumble: add all ingredients to a bowl and knead with your hands, until a crumbly dough comes together. 
  9. Sprinkle the crumble topping on top, so that all the batter is covered easily.
  10. Bake around 35-45 minutes, I would check at 35 minutes how brown the cake is and maybe cover it with foil 
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