Rhubarb Almond Crumb Cake
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recipe by Food52 https://food52.com/
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- Total Time
- 1hr 45mins
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- Serves
- 8
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- Calories
- 410
Pretty pink slices of rhubarb suspended in a dense, moist, golden cake. Have a little slice for breakfast with a spoonful of crème fraîche. - Bob Vivant
Inspired by: http://food52.com/recipes/17410-rhubarb-almond-crumb-cakerecipe updated 14 Oct 2020
Ingredients
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- Wholemeal flour
- 2 tablespoons
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- Slivered almonds
- 2 tablespoons
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- Rolled oats
- 2 tablespoons
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- Brown sugar
- 50 g
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- Salt
- ¾ teaspoon
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- Unsalted butter
- 8 tablespoons
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- Egg
- 2
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- Granulated sugar
- 255 g
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- Almond extract
- 1 teaspoon
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- Wholemeal flour
- 160 g
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- Rhubarb
- 185 g
Tools
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Stand Mixer
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Spatula
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Oven
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Microwave
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Cooling rack
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Small glass bowl
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Medium bowl
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Large mixing bowl
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Round pan - 8"
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Small bowl
Step preview
- Pre-heat oven - 175°C
- Grease a clean round pan
- Add wholemeal flour, slivered almonds, rolled oats, brown sugar, salt and unsalted butter to a clean small bowl
- Rub in until coarse crumbs form
- Add unsalted butter to a clean small glass bowl
- Melt then set aside
- Add egg, granulated sugar, salt and almond extract to a clean large mixing bowl
- Whisk until triples in volume - approx 5 min, high speed
- Add wholemeal flour and rhubarb to a clean medium bowl
- Transfer filling to batter
- Transfer content of small glass bowl to batter
- Fold until just combined
- Pour batter into round pan
- Sprinkle cake with crumbs evenly
- Bake until golden brown - 1 hr 10 min, 175°C
- Transfer round pan onto cooling rack