Rhubarb-raspberry crumble cake

Posted on Posted in Uncategorized
Print Recipe
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.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 60 minutes
Passive Time 75 minutes
Servings
pieces
Ingredients
Prep Time 60 minutes
Passive Time 75 minutes
Servings
pieces
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
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!

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *