Rhubarb Crumble Cake
If you have a garden with growing rhubarb, chances are you end up with too much of it. There’s only so much juice you can make! I have bookmarked rhubarb soda and wine recipes and even bought the equipment, but haven’t had time to make any of it yet. So I just wash, chop and freeze my rhubarb in 200 g freezer bags until I know what to do with it. This cake is my go to recipe when I need to free up my freezer in colder months. Very comforting, not too sweet, a bit sour, soft and chewy at the bottom and crunchy on top – perfect.
Perfect cake for excess of rhubarb in the garden.
- 350-400 g fresh or frozen rhubarb. If fresh, washed and cut to chunks
- 100 g brown sugar
- juice of one small lemon
- water, just to cover rhubarb
- 1 tsp vanilla extract or cinnamon (optional)
- 50 g butter, room temperature
- 150 - 200 g almond flour or ground almonds. More or less, depending on how thick you want your crumble layer
- 5 tbsp brown sugar
- 2 large eggs
- 150 g thick Greek yogurt
- 150 g unsalted butter, melted. Skip the salt if using salted butter.
- 200 g flour
- 200 g brown sugar. 150 works well too for less sweetness.
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp vanilla powder or 1 tsp vanilla extract
Place rhubarb pieces In a small saucepan together with sugar and spices (if using). Cover with water and bring to the boil.
Once boiling, add lemon juice, then turn off the heat and let the rhubarb steep until it cools down.*
Place all crumble ingredients in a food processor and pulse a couple of times until it resemble crumbles. You can also do this by hand. Chill in the fridge.
Preheat oven to 175 C. Butter and line a 9" round spring form pan.
In a standing mixer with a whisk attached, beat together eggs, yogurt, butter and vanilla.
Change the whisk to paddle attachment. Add the rest of the ingredients and mix until smooth.
Poor batter in prepared tin and bake for 20 minutes.
Meanwhile, drain the rhubarb. Remove the cake from the oven, it should be almost done by now, and arrange an even layer of rhubarb on top.
Then arrange an even layer of the almond crumble on top. Return cake to the oven and bake for another 20.
Cool on a rack before unmoulding.
*fresh rhubarb will stay intact, but frozen will fall apart. This will not affect the taste, just the texture of the cake.