Rhubarb crumble cake
A buttery, melt-in-the-tongue crumb dough garnished with juicy, tart rhubarb and sweet, crunchy crumb is one of the many culinary proofs that combining contrasting flavors and textures is the best way to achieve exquisite and timeless taste like this.
Preparation: 1h 25 min
Medium
Preparation: 1h 25 min
Medium
Ingredients:
- 100 g sugar, brown
- 4 g baking powder
- 230 g powdered sugar
- 16 g vanilla sugar
- 300 g butter
- 240 g chicken eggs, whole
- 400 g wheat flour, type 550
- 600 g rhubarb
Method of cooking:
- Weigh out 600 g of flour. Wash the rhubarb, cut off the ends and cut into 1,5 cm pieces. In a bowl, mix the chopped rhubarb with 3 tablespoons (30g) of powdered sugar.
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