Rhubarb crumble cake
The beauty of spring!
It brings a lot of great things after the winter like wild garlic, rhubarb, asparagus, strawberries and many flowers, trees and bushes are blooming.
So enjoy the time outside! 🙂
Here we go with a rhubarb crumble cake for spring. The base is a simple fluffy cake. The rhubarb makes it moist, fruity and delicious. Topped with the crumble a great combination.
Our neighbours enjoyed a small piece of this cake too. Once again all the best for your 50th and 81th birthday!
- 75 g butter
- 75 g sugar
- 150 g flour
- 400 g rhubarb (2-3 stems)
- 250 g soft butter
- 200 g sugar
- a pinch of salt
- 4 eggs
- 350 g flour
- 1 tsp baking powder
- 150 g yogurt
- 50 ml milk
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For the crumble, mix butter (small pieces), flour and sugar.
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Wash rhubarb and cut in small pieces.
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For the dough, wisk soft butter, sugar and salt.
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Add eggs one by one, whilst mixing.
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Mix flour and baking powder and fold in.
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Mix in yogurt and milk.
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Spread dough evenly on baking tray with baking paper.
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Scatter rhubarb on dough.
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Top with crumble.
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Bake in preheated oven at 180° C for 40 minutes.
Variation:
Use cherries, apricots or plums instead of rhubarb.
Enjoy baking!
Maggi & Family
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