Rhubarb buttermilk crumble cake

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
4.5 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 575 g Flour
  • 400 g Butter
  • 225 g Sugar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp grated peel of 1 untreated orange
  • 700 g (500 g net) Rhubarb
  • 150 g Marzipan raw mass
  • 1 package Vanillin sugar
  • 6 Eggs (size M)
  • 1 package Baking Powder
  • 250 ml Buttermilk
  • 200 g Double cream cream cheese
  • 2 TABLESPOONS Icing sugar
  • 7-10 Tbsp granulated sugar and pink sugar
  • 7-10 Tbsp Grease

Directions

  1. 1

    Knead 200 g flour, 175 g soft butter in small flakes, 100 g sugar, 1 pinch of salt and orange zest into crumbles and set aside. Clean and wash the rhubarb and cut it into pieces about 1 cm wide. It should make 500 g. Cut marzipan into large pieces. Cream 225 g butter, 1 packet of vanilla sugar, 1 pinch of salt, marzipan and 125 g sugar with the whisk of the hand mixer. Stir in the eggs one by one. Alternately stir in 375 g flour, baking powder and 150 ml buttermilk.

  2. 2

    Pour the dough into a greased baking tray (base 28 cm Ø, top 31 cm Ø) and smooth it down. Mix cream cheese, 100 ml buttermilk and icing sugar and spread it in splodges. Spread rhubarb as well. Sprinkle with crumbles. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. Serve sprinkled with sugar crystals and pink sugar

Nutrition Facts

KCAL
490 kcal
CARBS
47 g
FATS
30 g
PROTEINS
9 g

Categories & Tags

Cakes & PastriesCakeCake

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