Rhubarb-raspberry crumble cake

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Rhubarb-raspberry crumble cake
A lovely and light rhubarb cake with a delicious crumble topping. The cake is standing out with the flavour of raspberry jam and some oats in the crumble.
Prep Time 60 minutes
Passive Time 75 minutes
Servings
pieces
Ingredients
Prep Time 60 minutes
Passive Time 75 minutes
Servings
pieces
Ingredients
Instructions
  1. Mix the yeast with this one extra spoon of sugar. The best way is to this by pressing it with your hand. Leave for 5 min. Attach the dough hook to the mixer until waiting. Warm up the milk in a bowl and add the yeast. Wait another 10 minutes for the yeast to activate.
  2. In the bowl put 75 g Sugar and 500 g Flour and beat on medium speed until it comes together and forms a ball. It should take 3-5 minutes. Cover the bowl and allow the dough to rise in a warm place for 1 hour.
  3. Until you wait for the dough to rise clean and wash the rhubarb and cut in peace around 3 cm long. In a bowl mix the fresh rhubarb with the raspberry jam.
  4. For the crumble melt the butter and mix it with the Oats, Almonds, 150 g Sugar and 300 g Flour with the dough hooks of your mixer until the mixture turns to crumbles.
  5. Use a baking sheet on a square baking pan ( 32 x 39 cm ), non-stick cooking spray or brush some oil and powder with a bit of flour. Roll the dough and spread the rhubarb-raspberry mix and the crumbles. Let it rise for another 30 minutes.
  6. Bake in a preheated oven ( 200 °C or 175 °C with hot air ) for 35 minutes. Let the cake cool down and cut into pieces.
Recipe Notes

Some whipped cream or a scoop of vanilla ice will add a perfect touch to the fruity taste of the cake. ENJOY!

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