Double Crumb Rhubarb Cake (Print Version)
# Ingredients:
→ Base Batter
01 -
300 g rhubarb, chopped small
02 -
1 teaspoon baking soda
03 -
250 g plain flour
04 -
1 teaspoon vanilla essence
05 -
240 g plain Greek yogurt or sour cream
06 -
2 big eggs, room temp
07 -
300 g white sugar
08 -
115 g unsalted butter, soft
→ Crumb Topping
09 -
45 g butter, chilled
10 -
1 teaspoon cinnamon, ground
11 -
32 g plain flour
12 -
100 g dark brown sugar, firmly packed
# Instructions:
01 -
Once it cools down a bit in the pan, slice and eat. Enjoy it warm or just leave it out till it hits room temp.
02 -
Pop it in the oven at 175°C for around 30 minutes. Check with a toothpick in the middle. You want a few crumbs stuck to it, not wet batter.
03 -
Dollop the remaining batter all over. Scatter the last bit of crumbs on top. Drop in the rest of the rhubarb and sprinkle on half the crunchy topping. Spread half the batter in the greased pan first.
04 -
Grab a small bowl. Stir together cinnamon, flour, and brown sugar. Cut the cold butter in with your fingers or a pastry tool until it looks like little pebbles.
05 -
Toss in about two-thirds of your rhubarb and gently mix. Add the bowl of dry stuff to the wet mix in small scoops, stirring until just blended.
06 -
Whisk baking soda and flour together in another bowl. Set it aside for a sec.
07 -
Add the yogurt or sour cream and stir until it’s all mixed in and creamy.
08 -
In a big bowl, use a hand mixer to beat together soft butter and sugar until it looks pale and airy. Crack in eggs one by one, then add vanilla and mix again.
09 -
Fire up your oven to 175°C. Grab a 23 x 33 cm pan, grease it up lightly, and have it ready to go.
# Notes:
01 -
Once dry ingredients go in, don’t keep mixing or the treat will turn tough.
02 -
Both fresh and frozen rhubarb work. If frozen, toss it straight in—no need to defrost.