German rhubarb cake with vanilla cream and crumble
This rhubarb cake with crumble is absolutely delicious, a bit tart, not too sweet and easy to follow. Made up of a cake base, filled with rhubarb and vanilla cream and finished off with buttery and crackly crumble that’s flavored with vanilla. Definitely a keeper!
Servings: 12 Servings
Equipment
- 26 cm(10 inch) spring-form (or cake tin with removable base)
- Pachment paper
- Spatula
- Small pot or sauce pan
- Hand mixer with whisk
- Bowls
Ingredients
For the cake base
- 180 g (1 ½ cups/ 6.3 oz) plain flour (all purpose flour)
- 2 medium eggs
- 100 g (3 ½ oz) butter soft
- 1 tablespoon vanilla sugar ¼ teaspoon vanilla extract
- 60 g (about 1/3 cup/ 2.1 oz) sugar
- 2 ½ teaspoons baking powder
For the vanilla cream
- 250 ml (1 cup/ 8 ½ fl. oz) milk
- 40 g (⅓ cup/ 1.4 oz) corn flour (cornstarch)
- 2 tablespoons sugar
- 1 tablespoon vanilla sugar ¼ teaspoon vanilla extract
- 200 g (7.1 oz) sour cream
For the crubmle
- 250 g (2 cups + 1 tablespoon/ 8.8 oz) plain flour (all purpose flour)
- 2 tablespoons vanilla sugar ½ teaspoon vanilla extract
- 175 g (about ¾ cup/ 6.2 oz) butter
- 100 g (½ cup/ 3 ½ oz) sugar
You'll also need
- 650 g (1.4 lbs) rhubarb
Instructions
- Wash the rhubarb very well and pat dry with paper towels. Using a sharp knife cut off the ends, peel and cut into bite size pieces and set aside.
- Next combine the flour, butter, sugar and eggs in a bowl and beat with a whisk until you have a smooth dough. Transfer the batter to a 26 cm (10 inch) spring-form (or cake tin with removable base) lined with a parchment paper at the bottom and greased on the side. Smooth with a spoon or spatula and set aside.
- In the same bowl that you've used to make the cake base combine sugar, butter and flour. Using your hands mix all the ingredients together until small crumbles start to form. Set aside as well. Preheat the oven to 180 ° C (356 °F), with both top and bottom heat.
- Now in a small pot combine milk, sugar and cornstarch (cornflour). Keep stirring constantly until it starts to bubble and has thickened. Remove from the heat and let cool for 2 to 3 minutes.
- In the meantime scatter rhubarb pieces over the base. Add sour cream to the cream that you previously made and whisk. Spread the vanilla cream on top of the rhubarb and sprinkle the crumble evenly over the top and bake for 45 minutes or until the crumbles are lightly golden brown. Remove from the oven, let cool for few minutes and enjoy!