Rhubarb raspberry crumble cake

Ingredients you need for the Rhubarb Raspberry Crumble Cake

I did meet the rhubarb for the first time in Germany. The people here like to make a fresh juice out of it or bake cakes with rhubarb.

To be honest I was a little skeptic about the cake as I did not really like the juice…But I have to say this is a great cake recipe, it is so fresh and fruity and the almond and oats crumble makes this cake stand out from the ones I have tried in the local Bavarian bakeries.

How to prepare the Rhubarb Raspberry Crumble Cake

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5 from 2 votes

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 1 hour hour

Cook Time 1 hour hour 15 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 24 pieces

Ingredients

• 1 cube fresh yeast
• 225 g Sugar + 1 more ts
• 250 ml Milk
• 800 g flour
• 700 gr fresh rhubarb
• 100 gr raspberry jam or strawberry
• 200 g Butter
• 100 g oats
• 100 g ground almonds
• some oil for baking if not using baking sheet

Instructions

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

Notes

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