Rabarbrakake med crumble
Added by Lars Viken
Inspired by Smitten Kitchen, this rhubarb cake layers a buttery sour cream base with tart rhubarb and a crunchy oat-almond crumble topping. For a simpler version, skip the cake base and bake just the rhubarb with the crumble as a fruit crisp. Best served warm with vanilla ice cream or whipped cream.
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Ingredients
Rhubarb
500 grhubarb stalkscut into pieces
100 gsugar
1 tbsplemon juice
Crumble
50 gsifted all-purpose flour
50 gsugar
25 grolled oats
¼ tspcinnamon
1 nevealmonds with skinroughly chopped
Sponge base
100 gsugar
½ tsplemon zestfinely grated
2large eggs
80 gsour cream
165 gsifted all-purpose flour
1 tspbaking powder
½ tspsalt
¼ tspground ginger
Instructions
1
Preheat the oven to 175°C (350°F) with conventional heat. Prepare a 27-28 cm round cake pan or a 20 x 30 cm baking dish. Line with parchment paper.
2
Stir together the rhubarb, lemon juice, and sugar in a medium bowl. Set aside.
3
Measure out all the crumble ingredients into a small bowl. Use your hands to mix until the butter is evenly distributed. Set aside.
4
Beat the butter, sugar, and lemon zest until light and fluffy. Add one egg at a time, scraping down the sides with a spatula between each addition.
5
Measure the dry ingredients into a small bowl and mix together: flour, baking powder, salt, and ground ginger.
6
Add the sour cream and half of the dry ingredients to the butter mixture. Fold together gently — do not overmix. Add the remaining dry ingredients.
7
Spread the thick batter into the cake pan in a thin layer.
8
Cover the batter with the rhubarb pieces in a thin but dense layer.
9
Crumble the crumble topping over the rhubarb.
10
Bake in the center of the oven for about 60 minutes before checking. The cake should be golden on top, and a skewer inserted in the center should come out clean.
11
Cool the cake in the pan.
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