Rhubarb Crumble Cake

Category: Pastries / Bread / Cake

Preparation:

Clean, wash and chop the rhubarb.
Grease a springform pan (Ø 26 cm) or tart pans.
Put the ingredients for the batter into a mixing bowl and mix with a food processor to a smooth batter. Pour the batter into the baking pan and smooth it. Evenly spread the rhubarb onto the batter.
For the streusel, put the butter into a small pot on the hob and melt it with the special “melt” function.
Mix the flour and sugar in a mixing bowl. Add the butter and knead into streusel using a food processor with the dough hook.
Spread the streusel onto the rhubarb. Put the baking pan on a rack in the oven. heat the oven at 150°C with the hot air function and bake the cakes for about 1 hour. If you are using tart pans, the baking time is reduced to about 30 minutes.

For the batter:

100 g butter

100 g sugar

2 eggs

175 g flour

1 tsp. baking powder

3 tbsp. Rolled oats

50 ml milk

For the topping:

Approx. 750 g rhubarb

For the streusel:

125 g flour

75 g sugar

75 g butter

Appliance: Oven
Function: Hot air
Temperature: 150 °C

Nutritional information

Carbohydrates 412 g

Protein 24 g

Fat 184 g

Calories / bread units

Recipe 3497 kcal

Portion 291 kcal

Portion 2,9 BE