Description
A delicious cake that perfectly balances the tartness of fresh rhubarb with a crispy crumble topping, ideal for any gathering.
Ingredients
Scale
- 500g Rhabarber
- 200g Zucker
- 300g Mehl
- 200g ungesalzene Butter
- 3 Eier
- 1 Päckchen Vanillezucker
- 1 Päckchen Backpulver
- Eine Prise Salz
Instructions
- Prepare the rhubarb: Wash, peel, and cut into small pieces, removing any fibrous parts.
- Preheat the oven to 180°C.
- Beat the butter, sugar, and vanilla sugar until creamy in a large bowl.
- Add the eggs one by one, mixing until homogenous.
- Mix the dry ingredients: In a separate bowl, combine flour, baking powder, and salt.
- Fold the dry ingredients into the butter-egg mixture until smooth.
- Grease a springform pan and pour the batter in, smoothing the top.
- Distribute the rhubarb pieces evenly over the batter.
- Prepare the crumble: Mix 100g butter, 100g flour, and 100g sugar until crumbly.
- Add the crumble generously on top of rhubarb pieces.
- Bake in the preheated oven for about 50 minutes until golden brown.
- Let cool slightly before serving.
Notes
Best made a day in advance for enhanced flavor. Can be served with whipped cream, vanilla ice cream, or Greek yogurt with honey.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg