Rhubarb crumble cake with ginger

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
3 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 1 kg young rhubarb without leaves
  • 100 g Sugar
  • 100 g candied ginger
  • 500 g Flour
  • 125 g demerara sugar
  • 2 TEASPOONS ground cinnamon
  • 7-10 Tbsp grated rind of 1/2 organic lemon
  • 7-10 Tbsp Salt
  • 200 g Butter
  • 125 g Low-fat curd
  • 4 TABLESPOONS Milk
  • 4 TABLESPOONS Oil
  • 1 package Vanillin sugar
  • 3 TSP Baking Powder
  • 100 g Fruit spread strawberry
  • 1 TEASPOON Icing sugar for dusting
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Fat and flour
  • baking paper

Directions

  1. 1

    Clean, wash and drain rhubarb well. Cut the rhubarb into 22-24 long pieces. Cut particularly thick stems in half lengthwise. Place the rhubarb sticks next to each other on a baking tray covered with baking paper and sprinkle with 50 g sugar. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes until the rhubarb sticks are slightly soft. Leave to cool on the baking tray

  2. 2

    Finely dice the ginger. Mix 300 g flour, brown sugar, ginger, cinnamon, lemon rind and 1 pinch of salt in a bowl. Heat butter in a pot, pour it all at once to the flour mixture and knead it first with the dough hooks of the hand mixer, then with your hands to crumbles. Let it cool down

  3. 3

    Mix quark, milk, oil, 50 g sugar, vanillin sugar and 1 pinch of salt in a bowl. Mix 200 g flour and baking powder, add and knead to a smooth dough

  4. 4

    Roll out the curd oil dough on a floured work surface to a rectangle of approx. 24 x 35 cm. Grease a rectangular springform pan (24 x 35 cm) and dust with flour. Place the pastry sheet in the form and spread with fruit spread. Spread 1/3 of the crumbles on it and cover with the rhubarb sticks. Sprinkle with the remaining crumbles. Bake in the preheated oven, mid-height (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes. Let the finished cake cool in the mould on a cake rack

  5. 5

    Loosen the edge of the springform pan, cut the cake in half lengthwise and cut both strips into 6-7 pieces each. Dust with icing sugar as desired. Whipped cream tastes good with it

  6. 6

    waiting time approx. 2 hours

Nutrition Facts

KCAL
370 kcal
CARBS
52 g
FATS
15 g
PROTEINS
5 g