After all that rain and darkness it has been very pleasant to get some fresh Rhubarb from the garden. It is such a pretty plant. I baked one of my favourite cakes with it: Rhubarb Crumb Cake. I like it because it tastes great and is very fast to put together. You can use different fruit as well, but I recommend tart fruit like currants, gooseberries or sour cherries.
Rhubarb Crumb Cake – The Recipe
Preheat oven to 350F. Using a stand mixer or a food processor mix the following ingredients together:
200g soft butter, 175g sugar, 1 Pck Vanilla Sugar or 1tsp vanilla, 1 Egg, 400g flour and 2 tsp baking powder
until there are pea-sized crumbs throughout.When you squeeze the dough it will come together. Fill the bottom of a 10″ springform or a round baking pan with about 2/3 of the dough. Press dough into the pan.
Peel 750g Rhubarb and cut into bite sized pieces. Distribute Rhubarb evenly on top of the dough. Take the rest of the dough by the handfuls, squeeze it slightly and let the crumbs drop onto the fruit.
Bake for 45 – 55 minutes until golden brown.