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How To make Rhubarb Crumble Cake
14 oz Rhubarb, trimmed weight
10 oz Self-raising flour
7 oz Butter
4 oz Caster sugar
3 oz Pale muscovado sugar
1 Orange
1 1/2 oz Chopped hazelnut kernels
1/2 ts Ground cinnamon
2 lg Eggs
First make the nutty crumble topping. Sift 4 oz flour into a bowl, and add 3 oz butter. Do not rub in the fat but cut it in with a pastry blender or
a pair of knives used like scissors. Stir in the muscovado sugar and nuts and set aside. Sift the remaining 6 oz flour and the cinnamon into a separate bowl and reserve. Slice the rhubarb into 1-inch chunks and finely grate the zest of the orange over it. Cream the remaining 1/4 lb butter with the caster sugar until pale, creamy and light. Break up the eggs with a fork and add them to the butter mixture a little at a time, alternating with spoonfuls of the flour and cinnamon and add 2 tablespoons of orange juice. Spoon the cake mixture evenly over the base of a 9-inch spring-clip tin that has been greased, lined and greased again. Scatter the rhubarb and orange mixture evenly over the top then cover the fruit with the nutty crumble mixture. Bake at 350 F (180 C) gas mark 4 for about 1 1/4 hours. Leave in a warm draught-free place to cool down slowly after baking and wait until the crumble-cake is completely cold before taking it out of the tin. Wait until the next day before eating. Source: Philippa Davenport in "Country Living" (British), June 1988. Typed for you by Karen Mintzias
How To make Rhubarb Crumble Cake's Videos
Rhubarb cake
Rhubarb cake with crumble is quick and easy to prepare. The crumble goes perfectly with sour rhubarb.
Ingredients:
Cake:
- 175g butter (soft)
- 175g of sugar
- 2 eggs
- 1 teaspoon of vanilla essence
- 300g of flour
- 1 teaspoon of baking powder
- 400g rhubarb
Crumble:
- 120g butter (chilled)
- 100g of sugar
- 180g of flour
Tips:
- eggs and butter for the cake are best taken out of the fridge in advance, so that the ingredients reach room temperature,
- the butter for the crumble should be chilled to cut it into cubes,
- to make the cake more sour, you can add an additional 200g of rhubarb or sprinkle it with the juice of half a lemon
Preparation:
1. Mix butter and sugar until smooth.
2. Add eggs, then vanilla essence and flour with baking powder. Mix.
3. Put the mixture on a baking sheet (28/23cm) and sprinkle with chopped rhubarb.
4. Butter cut into small cubes and
put it in a bowl. Add the rest of the ingredients and make the crumble. Sprinkle the cake.
5. Put the cake into the oven heated to 180 degrees and bake for 50-60 minutes.
Enjoy
Music: Dear Autumn
Musician: @iksonmusic
How to Make Oma's Rhubarb Cake | Dessert Recipes | Allrecipes.com
For rhubarb season, make this sweet cake with a crumbly topping! Get the recipe:
#rhubarb #cake #rhubarbcake
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Rhabarber Streuselkuchen (Rezept) || Rhubarb Crumble Sheet Cake (Recipe) || [ENG SUBS]
Einen schnellen & einfachen Rhabarberkuchen mit Streuseln backen. || How to bake a simple & easy Rhubarb Crumble Sheet Cake.
Für das Rezept benötigen Wir folgende Zutaten || For the recipe we need the following ingredients:
Zutaten für 1 Blech Rhabarber-Streuselkuchen: || Ingredients for 1 sheet Rhubarb Crumble Cake:
•425 Gramm Mehl || 425 grams of flour
•250 Gramm Butter || 250 grams of butter
•250 Gramm Zucker || 250 grams of sugar
•3 Eier || 3 eggs
•2 Päckchen Vanillezucker || 2 packets of vanilla sugar
•1 Päckchen Backpulver || 1 packet of baking powder
•1 Kilogramm Rhabarber || 1 kilogram of rhubarb
•Puderzucker zum Bestäuben || Icing sugar to dust
•Evtl. geschlagene Sahne zum Anrichten || Possibly whipped cream for serving
Küchenhelfer: || Kitchen Gadgets:
•Backblach + Backpapier || Baking tray + parchment paper
•Evtl. Backrahmen || Possibly baking frame
•Rührschüssel || Mixing bowl
•Mixer/Küchenmaschine || Mixer/Food processor
•Sieb || Sieve
•Messer || Knife
•Sparschäler || Vegetable peeler
Das komplette Rezept zum Nachlesen findet ihr hier:
The complete recipe for future reference can be found here:
Viel Spass beim Nachbacken ;) || Enjoy baking;)
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Einige meine Küchengeräte aus den Videos: || Some of my Kitchen Gadgets from the videos:
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✗ Pfanne || Frying Pan:
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How to make a simple RHUBARB CRUMBLE CAKE | Tea for Two
Hey guys! ???? Welcome to Tea for Two.
Today we're making a simple cake with a sweet but slightly tart rhubarb filling and topped with a crunchy almond crumble. If rhubarb aren't in season when you want to make this, then feel free to swap it out for some mixed berries or cinnamon stewed apples. This is definitely one of my favourite cakes to have on a side of coffee or tea.
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FULL WRITTEN RECIPE:
INGREDIENTS:
RHUBARB FILLING:
2 sticks (130g) fresh rhubarb
1 tbsp light brown sugar (or caster sugar)
CRUMBLE TOPPING:
30g butter, room temperature
25g light brown sugar (or caster sugar)
45g plain flour
20g almonds, chopped (optional)
CAKE BASE:
70g butter, room temperature
35g caster sugar
35g light brown sugar
100g plain flour
1 tsp baking powder
1 egg (large, approx. 50-55g)
1 tsp vanilla extract or paste
1 tbsp milk
EQUIPMENT:
15cm / 6 inch square tin
METHOD:
00:00 Introduction
00:04 Ingredients & Preheating
00:11 Step 1
00:33 Step 2
01:03 Step 3
02:06 Step 4
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SMALL BATCH RECIPES. For those who only want to bake a little amount.
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Rhubarb Cinnamon Crumble Cake Recipe
This rhubarb crumble cake recipe has been recipe developer Miriam Hahn’s family for years. It's a simple dessert to make, but it’s sure to impress friends, family, and guests!
#dessert #rhubarb #recipes
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Srawberry rhubarb cake with a crumble topping???? recipe on IG: MyFikaAddiction