Rhubarb Almond Crumb Cake
Serves
8
Total Time
1hrs 45mins
Calories
381
Pretty pink slices of rhubarb suspended in a dense, moist, golden cake. Have a little slice for breakfast with a spoonful of crème fraîche. - Bob Vivant
- Whole wheat flour
2 tablespoons (about 16 g)
- Slivered almonds
2 tablespoons (about 13 g)
- Rolled oats
2 tablespoons (about 20 g)
- Brown sugar
¼ cup (about 49 g)
- Salt
¾ teaspoon (about 4 g)
- Unsalted butter
½ cup (about 115 g)
- Egg
2 (about 100 g)
- Granulated sugar
1 ¼ cups (about 255 g)
- Almond extract
1 teaspoon (about 4 g)
- Whole wheat flour
1 ¼ cups (about 162 g)
- Rhubarb
1 ½ cups (about 151 g)chopped
INGREDIENTS
- 1. Pre-heat oven - 175°C
- 2. Grease a clean round pan
- 3. Add whole wheat flour, slivered almonds, rolled oats, brown sugar, salt and unsalted butter to a clean small bowl
- 4. Rub in until coarse crumbs form
- 5. Add unsalted butter to a clean small glass bowl
- 6. Melt in microwave then set aside
- 7. Add egg, granulated sugar, salt and almond extract to a clean large mixing bowl
- 8. Whisk until triples in volume - approx 5 min, high speed
- 9. Add whole wheat flour and rhubarb to a clean medium bowl
- 10. Transfer filling to batter
- 11. Transfer content of small glass bowl to batter
- 12. Fold until just combined
- 13. Pour batter into round pan
- 14. Sprinkle cake with crumbs evenly
- 15. Bake until golden brown - 1 hr 10 min, 175°C
- 16. Transfer round pan onto cooling rack
METHOD
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