When the rhubarb season is in full swing, it’s worth trying this simple recipe for a crispy oatmeal crumble cake with a rhubarb filling!
Ingredients
- powdered sugar – 200 g
- vanilla sugar – 2 packets
- butter – 300 g
- whole wheat flour – 400 g
- oat flakes – 150 g
- baking powder – 0.5 tsp
Rhubarb filling
- rhubarb – 1 kg
- strawberry jam – 200 g
Preparation
Step 1: Soaking the Oat Flakes Pour boiling water over the oat flakes (enough to cover them slightly above the surface of the flakes) and let them soak for 10 minutes.
Step 2: Preparing the Oatmeal Crumble Mix the flour with powdered sugar, baking powder, and vanilla sugar. Cut the butter into pieces and add it to the flour. Rub the butter pieces with the flour until it resembles crumbs. Add the cooled oat flakes and knead the ingredients together. If the dough is too moist, add more flour.
Step 3: Baking the Cake Base Spread 3/5 of the crumble mixture evenly onto the bottom of a baking dish lined with parchment paper. Press the dough evenly. Place it in an oven preheated to 180°C. Bake until golden brown, about 12-14 minutes.
To the remaining crumble mixture, add more flour and rub it until it resembles classic crumble.
Step 4: Preparing the Rhubarb Peel and chop the rhubarb into pieces about 1-1.5 cm long. Add the strawberry jam. Mix well.
Step 5: Baking the Cake Spread the rhubarb mixture evenly over the partially baked cake base. Sprinkle the remaining crumble on top. Place the cake in the oven for another 25-30 minutes. Once cooled, dust the cake with powdered sugar.
