Crumble Cake With Rhubarb
My scattered love sparked in early childhood, in the bakery bakery of my grandparents. I loved to eat the crumbled dough, unbaked, just like that. Even back then, I found that the crumbles look like little crowns, which refine all cakes, with or without fruit, in a special way.
It is hard to believe that there is indeed a “science of preparation” for the consistency of crumbs, because this is dependent on the ratio of the ingredients to each other. Also, whether one should melt the butter, room warm or use cold. Honestly, that’s all too complicated for me again. That’s why I’ve shot at the ratio 2: 2: 4 by now. The crumbles are nice crunchy and are not muddy even after a day or two.
THE RHUBARB CRUMBLE CRACK SECRET – THE RATIO 2: 2: 4
In addition, this consistency is also ideal for my crumble mixture cake, which in my eyes, incidentally, to the simplest fruit cake in the world, even the whole universe . Anyway, with my crumble cake, this time seasonally with delicious rhubarb, refine the small stray moose not only from above but also from below. It is, if you like, a crumble sandwich and all
Crumble lover like me are catapulted into the Crumble-Sky. This is the perfect rhubarb crumble cake for me.
FOR GENUINE CRUMBLE FANS – THE STREAKER FLOOR CAKE WITH RHUBARB
You use the crumbled dough mass for the cake bottom. About two-thirds of the crumbly mass is distributed in a spring form pan and pressed with a tablespoon to a ground. The soil is super crispy and has something of a sweet Shortcrust pastry. If the soil is too crispy for you, then just take a little less flour next time, 250g instead of 300g. For larger Spring forms you could also increase the amount in principle in proportion and even “pull up” a cake edge with the dough.
RHUBARB CRUMBLE CRACK – THE PERFECT SPRING CAKE
Because we have rhubarb time, I prepared the crumble cake with rhubarb, lightly caramelized in the pan. This gives the “sour” rhubarb not only wonderful sweetness but also a delicious butter note. But you can just as well sugar the rhubarb and infuse it. Or just use a completely different fruit depending on the season – also caramelized in the pan or just in a bowl previously sugared and pulled through. You can see the rhubarb crumble cake is open to many other fruit so.
No matter what you make of the crumble cake, it will be heavenly-yummy and you’ll be in any case in the Crubmle Luck. Promised.
Crumble Cake With Rhubarb
PREPARATION 20 minutes PREPARATION 45 minutes TOTAL TIME 1 hour 5 minutes
INGREDIENTS
YOU NEED A SPRING FORM WITH 24 CM DIAMETER.
FOR THE CRUMBLE – GROUND AND TOPPING
NOTE: The ingredient ratio of the dough is 2: 2: 4. One share = 75g. The amount of crumble can thus be varied by changing the proportion.
- 150 g butter
- 150 g of sugar
- 300 g wheat flour – alternative spelled flour type 630
FOR COVERING
- 800 g rhubarb, clean and cut into pieces – alternatively by season: eg cherries, apples, pears
- 6 tbsp sugar
- 2 tablespoons cornstarch
- 1 tsp butter
- 1 packet of vanilla sugar
MANUAL
1.First you heated the oven to 180 degrees top / bottom heat and lay the ground your spring form pan with baking paper out. Lightly grease the edges with butter.
FOR THE CRUMBLE GROUND AND TOPPING
1.For the crumble top and crumble topping, mix the flour , butter and sugar into a crumbly , slightly “sandy” mass using the dough hook of the food processor or the hand mixer .
2.Then you knead with your hand the mass still sprinkle and give them in the refrigerator .
FOR COVERING
1.Now clean the rhubarb and cut into slanted , finger-wide pieces.
2.The butter in a large skillet at medium heat , melt and rhubarb pour in. Sprinkle with the sugar and caramelize briefly .
3.Then you give the cornstarch to it and lets the whole low-level two minutes easy simmer.
4.In the period 2/3 of crumble amount with a spoon on the bottom of your spring form pan distribute and press firmly .
5.Then you give the rhubarb on top and sprinkle it with the vanilla sugar.
6.Finally come remaining Crumble (1/3) as a topping up over it.
7.The cake now comes in the preheated oven for 45 minutes on the middle rail . Incidentally, you can also eat it lukewarm , served with cream or even vanilla ice cream .I wish you a good appetite!
WHAT DO YOU MEAN?
Did you try the recipe once? How do you find it? I am always happy about praise, friendly criticism or your tips and experiences. Let us stay in the exchange via the comment function below. I would be happy.
