Rhubarb Cake with Streusel
Prep: 20min
|
Servings: 12
|
Cook: 45min
Rhubarb cake with streusel is a recipe with fresh ingredients from the rhubarb cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g flour
- 200 g ground almonds
- 150 g sugar
- 300 g butter
- 1 pinch salt
- soft butter (for the baking pan)
- 400 g rhubarb
- 2 tbsp vanilla sugar
- 1 tsp lemon zest (unprocessed)
- 1 tbsp Cornstarch
Instructions
-
1.
Process the flour with the almonds, sugar, butter in chunks and the salt into crumbs using a stand mixer with dough hooks.
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2.
Preheat the oven to 180°C (356°F) fan‑fry. Grease the loaf pan with butter.
-
3.
Wash, trim and cut the rhubarb into 2–3 cm pieces. Mix with vanilla sugar, lemon zest and cornstarch.
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4.
Fill about two thirds of the crumbs into the pan, press evenly and form a small rim. Spread the rhubarb over the crumbs and cover with the remaining streusel.
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5.
Bake in the oven for approximately 45 minutes until golden brown.
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6.
Remove from the oven, cool completely and cut into pieces before serving.
