July 10, 2016

Crumble cake with rhubarb

With a July theme having focus on rhubarb, it is time for me to get started on making some rhubarb stuff in my kitchen.

I used this crumble cake with blackberry and apples as starting point for the rhubarb version. As spice in the crumble topping I decided to add some ground ginger, as I some time ago baked another rhubarb cake with fresh ginger inside.

A crumble cake is a very easy cake to bake, where you can use almost any type of fresh and/or frozen fruit, which you have available.

Crumble cake with rhubarb:
  • 400 g rhubarb cut into 1-1½ cm pieces
  • 3 tablespoon sugar
  • 100 g butter
  • 50 g wheat (cake) flour
  • 100 g oat flakes
  • 3 tablespoon sugar
  • ½ teaspoon ground ginger
  1. Heat up the oven to 200'C
  2. Place the rhubarb pieces into a small oven stable tray.
  3. Sprinkle with 3 tablespoons of sugar.
  4. Melt the butter.
  5. Mix flour, oat flakes, ginger and sugar into the melted butter.
  6. Spread this crumble layer on top of the fresh fruit.
  7. Place the cake in the upper part of the oven.
  8. Bake the cake at 20-25 minutes at 200'C.
  9. Cool down the cake prior to serving.
  10. The cake could be served with sour cream or whipped dairy cream.

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