Crispy streusel paired with sweet and sour cooked rhubarb - a heavenly rhubarb streusel cake is so easy to make with just six ingredients.
As with the classic rhubarb cheesecake with crispy streusel, you can quickly knead a sturdy base and deliciously crispy cake topping from a little buttery streusel dough. The lightly cooked, seasonal vegetables make the cake even juicier in the form of a sweet and sour rhubarb filling between the crumble layers. The simple rhubarb crumble from the oven shows that this combination of sweet and sour rhubarb and golden brown butter crumbles works brilliantly.
In the rhubarb season: compotes, cakes, muffins and co.
As soon as the first rhubarb sprouts from the ground between March and April, you will have a variety of savory and sweet delicacies to choose from. Among other things, a lightning-fast rhubarb cake is ready in no time. And it doesn't take much time to make juicy rhubarb muffins. Because the fruity cakes in a handy mini format are baked golden yellow in no time.
Made from fresh rhubarb: Creamy spoonable delicacies – such as a heavenly layered dessert made from boiled rhubarb and creamy mascarpone – can also be conjured up in no time. Last but not least, a lightning-fast rhubarb compote made from just four ingredients – stirred pure, over breakfast porridge, under natural yoghurt or vanilla ice cream – creates a sweet and sour delight.
Ingredients for the juicy rhubarb cake with crispy crumbles
For a cake from the regular springform pan (diameter: 24 cm) you need:
For base and sprinkles
300 g wheat or spelled flour
150g sugar
150g butter
pinch of salt
For the rhubarb topping
800 g rhubarb
6 tbsp sugar
2 tbsp cornstarch
1 packet of vanilla sugar
1 tsp butter
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That's how quickly you can bake the foolproof rhubarb crumble cake
While the oven is preheating to 180 degrees top and bottom heat, first make the crumble mixture. To do this, knead the cold butter together with the flour, sugar and a pinch of salt in a large mixing bowl. Place the sprinkles covered in the refrigerator for now.
In the next step, wash the rhubarb thoroughly and remove the drier stem ends and leaves. Very thick, fibrous sticks can also be peeled thin. Then cut the stalks into small diagonal pieces about one to two centimeters wide.
Melt a teaspoon of butter in a large, hot pan and add your rhubarb to the pan. Sprinkle the vegetables with about six tablespoons of sugar and let it dissolve over medium heat. Then add the cornstarch to the caramelized rhubarb and let everything simmer at a low level.
Line your springform pan with baking paper and grease the edges thoroughly with a little butter. Then pour about two thirds of the streusel mixture into the mold and flatten it into a cake base that is as even as possible. Pour the contents of the pan onto the cake base and then sprinkle the rhubarb topping with the vanilla sugar.
Finally, crumble the remaining sprinkles onto the cake and bake everything until golden brown on the middle shelf in the preheated oven for around 45 minutes. Remove and let cool or enjoy while still warm from the oven. Bon appetit!
Tip
: A piece of sweet and sour rhubarb cake topped with crunchy sprinkles can be enjoyed with a scoop of creamy vanilla ice cream or a large dollop of whipped cream.