Rhubarb cake with nut and seed topping
Ellen Panescu
50 Min.
For 1 cake 30 x 35 cm
Info
- Perptime 20 Min.
- Baketime 30 Min.
Ingredients
Portions
- 500 g Rhubarb, cut into pieces approx. 4 cm long
- 3 Cristallino cane sugar HIH
- 170 g butter
- 150 g Cristallino cane sugar HIH
- 1 Bourbon vanilla sugar with Rapadura HIH
- 3 eggs
- 1 pinch Rapunuzel Atlantic sea salt fine
- 1 lemon, grated peel
- 80 ml buttermilk
- 300 g flour
- 2 tbs bakingpowder
- 100 g Almonds roasted, ground
- 60 g Rapunzel Seed mix
- 50 g Almonds roasted, ground
- 40 g butter
- 2 EL Rapunzel Coconut blossom sugar 1400860,4
- 1 pinch Rapunuzel Atlantic sea salt fine
Preparation
Clean and cut the rhubarb and let it rest with 3 tbs sugar.
Preheat the oven to 200 ° C and line a baking sheet (approx. 30 cm by 35 cm) with baking paper.
Beat the butter until foamy, add sugar and vanilla sugar, then stir in the eggs one at a time. Stir in the lemon zest, salt, and buttermilk. Mix the flour with the baking powder and ground almonds in a second bowl and add to the rest of the ingredients.
Fill the dough into the baking sheet. Top with the rhubarb, arrange 2 horizontally, 2 vertically on the dough, and press down a little.
Mix together all the ingredients for the cake crumble and then crumble over the rhubarb. Bake in the preheated oven for approx. 25-30 minutes until golden.
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