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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
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Lindsay Strand shares a recipe for the ultimate Rhubarb Crumb Cake and shows that when tart, juicy rhubarb teams up with an orange-scented cake, dessert nirvana is achieved. The stalks offer jammy brightness and a rosy hue, and a crunchy brown-sugar crumble is its crowning glory. Cozy each slice up to a spoonful of whipped cream infused with the reserved rhubarb syrup.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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How to make Rhubarb Cake
Ingredients:
800g rhubarb
250g butter
220g sugar
2 eggs
200g yogurt
380g flour
70g cornstarch
375ml milk
vanille extract or vanille pot
cinnamon
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Please watch: Polish Chocolate Cake | Polnischer Schokoladenkuchen
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Quick Rhubarb Cake
A simple one-bowl cake sprinkled with fresh rhubarb and sugar. One of the most popular recipes on TheSeasideBaker.com. For full recipe-
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