Rhubarb Almond Crumb Cake

by

Food52

POSTED 8 October 2014 (LAST UPDATED 14 October 2020)

Serves

8

Total Time

1hrs 45mins

Calories

410

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

recipe-image

    INGREDIENTS


  • Whole wheat flour icon
    Whole wheat flour

    2 tablespoons (about 16 g)

  • Slivered almonds icon
    Slivered almonds

    2 tablespoons (about 13 g)

  • Rolled oats icon
    Rolled oats

    2 tablespoons (about 20 g)

  • Brown sugar icon
    Brown sugar

    ¼ cup (about 49 g)

  • Salt icon
    Salt

    ¾ teaspoon (about 4 g)

  • Unsalted butter icon
    Unsalted butter

    ½ cup (about 115 g)

  • Egg icon
    Egg

    2 (about 100 g)

  • Granulated sugar icon
    Granulated sugar

    1 ¼ cups (about 255 g)

  • Almond extract icon
    Almond extract

    1 teaspoon (about 4 g)

  • Whole wheat flour icon
    Whole wheat flour

    1 ¼ cups (about 162 g)

  • Rhubarb icon
    Rhubarb

    1 ½ cups (about 187 g)chopped

    METHOD


  • 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 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

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