Rhubarb cake with a spicy crumble

METHOD

How to make it

1. 01

   STEP 1

   Done

   1. Preheat the oven to 180 degrees and grease into a rectangular baking form. I used a quiche shape of 35 cm long and 11 cm wide, similar to this one, but it doesn't listen so closely. Just look what you got. A flat oven dish also works, then cover it with baking paper.

2. 02

   STEP 2

   Done

   2. Beat the butter and sugar creamy with a (hand) mixer until the mixture becomes light in color. Then add the egg, the cheese, lemon zest and vanilla extract and knock briefly.

3. 03

   STEP 3

   Done

   3. Strain the 100 gr flour, baking powder and salt above it and scoop it with a spatula through the batter until everything is well mixed.

4. 04

   STEP 4

   Done

   4. Distribute the batter evenly over the bottom of the baking mould. Spoon over here some rhubarb compote until you have a nice intermediate layer of about 1 cm.

5. 05

   STEP 5

   Done

   5. Mix the 25 gr flour, almond flour, sugar and clove in bowl. Add the ice-cold butter in cubes. Make sure your fingers are cold, keep them under the cold tap, and mix all the ingredients with your fingertips until you have crumbs in your bowl. Divide these over the compote.

6. 06

   STEP 6

   Done

   6. Put the mould in the oven and fry the rhubarb cake in about 45 minutes golden brown and cooked. Then let cool to lukewarm and serve.

7. 07

   STEP 7

   Done

   Tip: You can pack the remaining cake in aluminium foil and store it in the refrigerator for at least 2 days, although the crumble layer will not be crispy. It is recommended to pop the cake in the oven (at 100 degrees) before attacking.

8. 08

   STEP 8

   Done

   Recipe & photography: Francesca