A simple cake, as fluffy as sponge cake, with tart rhubarb pieces sunk in. The top is covered with sweet and crunchy crumble, which fits perfectly here. Highly recommended!
Ingredients
Cake:
- Egg, 5 pinches
- Sugar, 0.75 cups
- Vanilla sugar (for cakes and desserts, Prymat brand), 2 tablespoons
- All-purpose flour, 2 cups
- Baking powder, 2 teaspoons
- Butter/margarine, 200 grams
- Salt, 1 pinch
- Rhubarb, 4 pieces
Crumble:
- Butter 82%, 50 grams
- All-purpose flour, 0.5 cup
- Flaked almonds, 2 tablespoons
Preparation
For the Crumble:
- Prepare the crumble by rubbing soft butter with sugar and flour between your fingers. Finally, add the flaked almonds. Put it in the fridge while preparing the cake.
For the Cake:
- Melt the butter and set it aside to cool. Separate the egg whites from the yolks and beat them into stiff peaks with a pinch of salt. Set the mixer to the highest speed and gradually add sugar. Reduce the speed and add one yolk at a time. While continuously beating, pour in the melted butter in a thin stream. Finally, add the sifted flour with baking powder and mix on the lowest mixer setting. Pour the batter into a baking dish measuring 25 x 36 cm lined with parchment paper. Spread the rhubarb cut into 1 cm pieces over the batter, pressing them into the dough.
- Sprinkle the chilled crumble on top. Place the cake in an oven preheated to 180°C and bake for about 45 minutes.
