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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
Srawberry rhubarb cake with a crumble topping???? recipe on IG: MyFikaAddiction
How to Make Rhubarb-Crumble-Cake - German Recipes - Episode 5 by klaskitchen.com
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Part 2: How to make the sauce for bavarian dumplings
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Rhubarb-Crumble-Cake - ingredients:
300 grams Flour
150 grams Curd
6 tabelspoons of sunflower oil
6 tablespoons of milk
1 egg
half a package of baking powder
about one tablespoon of vanilla sugar
75 grams (2,5 ounces) sugar
For the crumble:
Take around 100 g of Flour (3,5 ounces)
add 80 grams (2,8 ounces) of sugar and the same amount of warm butter.
How to do:
Mix it all together and put it into the cake form
Slice the rhubarb into pieces (3-4 centimeters should be okay).
You can take other fruits as well. Plums or apricots for example.
It just won´t be a rhubarb-cake anymore :-)
be sure you have enough fruit to generously cover the complete dough in the form.
Cook the rhubarb and add 3-4 tablespoons of sugar.
That won´t be necessary with other fruits, but the rhubarb needs quite some heat to become nice and tender
cook half a litre of vanilla pudding.
pour the pudding over the dough in the form
then pour the cooked rhubarb over the layer of pudding. Do it carefully because you want to have layers which are a bit separated still.
For the crumble:
Take around 100 g of Flour (3,5 ounces)
add 80 grams (2,8 ounces) of sugar and the same amount of warm butter.
mix it all together,
Make crumbles and pour them on top of the cake.
Put the cake into the oven which has around 180 degrees celsius (about 350 fahrenheit)
and leave it in there for around half an hour.
If the cake is golden brown, its done. Enjoy
See also: KlasKitchen.com
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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-
Quick and Easy Rhubarb Crumble Coffee Cake
This super simple coffee cake recipe is easy to make and has a yummy crumble topping. Which makes it so good.
If you have rhubarb from your garden use it to make these easy breakfast cake your family will love.
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Rhubarb Crumble Cake
Nothing is better than fresh Rhubarb Crumble Cake right out of the oven! So easy to make and easily converted to a Dairy Free recipe. Try it today!
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