How to use Rhubarb to make a Healthy cake.
This Rhubarb Crumb Cake is everything you could want in a crumb cake. The topping is soft with just the slightest bit of crunch and the cake is moist. If you've never made crumb cake before, give this recipe a try. If you don't have rhubarb, you can make it with blueberries or chopped apples.
This super moist cake is layered with a sponge cake and vanilla cream. Absolutely best Rhubarb cake that I have ever made. Best served with whipped cream. Rhubarb is a seasonal vegetable that we enjoy from April till june .
We discard the leaves and peel the skin because it’s high in Oxalic acid, a little bit of it is ok but should not be eaten in high quantities.
600 -800 g rhubarb washed and diced. Add two TBSP sugar and 2 TBSP cinnamon to your rhubarb
Ingredients for the cake butter(sponge cake):
2 eggs
125 g flour
1/2 teaspoon baking powder
100g sugar
100g soft butter
A drop of vanilla extract
a pinch of salt
Quark vanilla cream:
250g quark
35g sugar
150ml double cream
a drop of vanilla extract
35g starch to bind everything together
1 lemon for (zest and half the lemon for juice)
crumble:
100g flour
65g sugar
75g cold butter
170 degrees approximately 40- 50 min. The cake is ready when the crumbles are golden brown.
Tips:
It’s better to put the rhubarb in a sieve to drain all the water.
It might take you longer than 40 min to bake . Add 10 -15 min if the crumbles are not golden brown and if you feel the cake is still very wet( since rhubarb have a lot of water). The cake might still look wet when it’s hot /done but once it’s cool everything will be settled.
Let it cool for two hours, It will be easy to cut and and the quark cream will taste better when cold.
I enjoyed this with whipped cream and it’s so soft and moist. I make this rhubarb cake almost every saturday during the summer season.