Rhubarb and Almond Cake

5
Average: 5 (2 votes)
(2 votes)
Rhubarb and Almond Cake
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
20
For the streusel
200 grams Pastry flour
100 grams ground almonds
½ teaspoon cinnamon
150 grams sugar
150 grams melted butter
For the topping
2 kilograms Rhubarb
125 grams sugar
For the cake
350 grams softened butter
325 grams sugar
6 eggs
1 pinch salt
2 teaspoons grated Lemon peel
300 grams Pastry flour
75 grams cornstarch
½ packet Baking powder
To serve
powdered sugar (for dusting)
How healthy are the main ingredients?
Rhubarbsugarsugarsugaralmondcinnamon

Preparation steps

1.

For the streusel: Combine the flour, almonds, cinnamon, and sugar. Add the melted butter and mix until crumbly. Cover and chill. 

2.

For the topping: Rinse the rhubarb, trim and cut into 1-2 cm (approximately 1/3 - 3/4 inch) pieces. Mix with the sugar. Preheat the oven to 200°C (approximately 400°F). For the batter: Cream the butter and sugar until light and fluffy. Add the eggs and mix until combined. Add the lemon zest and salt. Combine the flour, cornstarch and baking powder, sift over the batter and fold in. Transfer to a baking sheet and smooth the surface. 

3.

Arrange the rhubarb over the batter and bake for about 30 minutes. Sprinkle with streusel and bake for another 30 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven, let cool in the baking sheet and sprinkle with powdered sugar to serve.