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Recipe: rhubarb pie with crumble

This cake is easy to prepare and store in the freezer so you can enjoy it anytime.

Do you also love the sour taste of rhubarb? If so, you’re in luck! Because today we have a delicious recipe for you that you should definitely try: a rhubarb cake. With this quick and easy recipe, you can bake a delicious cake that will make your taste buds dance in no time. So grab your apron and follow us on a culinary journey through the world of rhubarb.

ingredients

For the crumble

  • 125gr. Butter cold in pieces
  • 125 gr. freshly ground Wheat flour (best with a Salzburg grain mill)
  • 80 gr. ground almonds
  • 70 gr. Raw sugar

To occupy

  • 700 gr. Rhubarb

For the dough

  • 250 gr. soft butter
  • 180 gr. raw sugar
  • 4 medium size Eggs
  • 400 gr. freshly ground Wheat flour (best with a Salzburg grain mill).
  • 3 teaspoon Baking powder
  • 1 pinch Salt
  • 140 ml. Milk rough indication

preparation

  • First, start preparing the sprinkles. To do this, knead the cold butter with the other ingredients in a bowl, form into crumbles and place in the refrigerator.
  • Clean the rhubarb stalks, wash and peel them. Roughly cut them into 1-2 cm pieces.
  • Line a baking tray (max. 37×42 cm) with baking paper.
  • Preheat the oven to 175 degrees top and bottom heat.
  • For the batter, beat the softened butter with the sugar until fluffy.
  • Stir in the eggs one at a time.
  • Finally, stir in the flour mixed with the baking powder and salt, alternating with the milk. The dough should fall from the spoon with difficulty tearing.
  • Now spread the dough on the baking sheet, smooth it out and lightly press the rhubarb pieces into it.
  • Lastly, spread the sprinkles on top of the cake. Bake for about 35-40 minutes.

Tips and tricks

Rhubarb cakes are a favorite classic among cakes. They are not only delicious refreshment, but also a wonderful way to celebrate the sweetness of spring. To make your rhubarb pie a success, here are a few tips and tricks:

1. choose the right rhubarb. The rhubarb should be firm and light in color. Avoid green or brown rhubarb as this means it is overripe and will not taste good.

Cut the rhubarb into even pieces. This cooks the cake evenly and gives it a nice consistency.

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