Rhubarb crumble cake is the perfect dessert idea! Delicate, moist, and tangy – that’s how it can be described! If you’re wondering which seasonal cake is the best, this one should definitely be on the podium.
Ingredients
- Eggs: 4
- Sugar: 1.5 cups
- All-purpose flour: 2 cups
- Butter or margarine: 250 g
- Vanilla sugar: 1 tablespoon
- Baking powder: 1 teaspoon
- Rhubarb: 500 g
- Vanilla sugar: 1 tablespoon
- Sugar: 1 tablespoon
Preparation
- Wash the rhubarb and cut it into 2 cm pieces. Sprinkle with sugar and vanilla sugar.
- Cream the margarine with sugar and vanilla sugar until light and fluffy. Add the eggs one by one and continue to beat. Sift the flour with baking powder and add it to the mixture, beat until smooth and uniform. Grease a 33*22 cm baking pan with margarine and sprinkle with breadcrumbs. Spread the batter evenly on the tray.
- Evenly distribute the rhubarb on the batter. Put it in a preheated oven at 180 degrees Celsius and bake for about 45 minutes, or until a toothpick comes out clean. Dust the cooled cake with powdered sugar before serving.
