June 10, 2012

23/52 Rhubarb-Crumble-Cake

You are absolutely right, I should be ashamed.
Ashamed for talking about strawberries and asparagus but totally neglecting rhubarb.

I guess I can only make it up to you (and rhubarb) by putting the spotlight on this very special plant today. And since crumbles are always good (and don't let anybody ever tell you otherwise), let's make Rhubarb-Crumble-Cake.

But watch out - those crumbles have some unexpected ingredients...

Adapted from essen & trinken 5/2012

400 g (3.2 cup) flour
200 ml (0.8 cup) milk
25 g (0.9 oz) yeast, compressed
80 g (0.4 cup) sugar
1 egg
pinch of salt
80 g (3/4 stick or 2.8 oz) butter, room temperature

2 twigs rosmary
50 g (2 tablespoons) candied ginger
150 g (1.2 cup) flour
50 g (0.4 cup) starch
100 g (1 cup) almonds, chopped
150 g (3/4 cup) sugar
pinch of salt
150 g (1.3 stick or 5.3 oz) butter, cold

1,2 kg (2.6 lb) rhubarb
50 g (1/4 cup) sugar

  • For the yeast dough, put flour into a bowl. Warm up milk until lukewarm and dissolve yeast and sugar in it. Add milk-yeast-sugar, egg and a pinch of salt to flour and knead with your mixer until smooth. Add butter in pieces and knead for another 3 minutes. Cover and let rise in a warm place for 1 hour.
  • For the crumbles, chop rosmary needles and ginger. Mix both with flour, starch, almonds, sugar and a pinch of salt. Add cold butter in pieces and knead with your hands until crumbly. Put in the fridge until later.

  • Wash and peel rhubarb. Cut into 8 cm (3 in) long pieces.
  • Knead yeast dough with your hands, put into greased deep pan (30 x 40 cm/12 x 16 in) and spread evenly with your hands. Arrange rhubarb pieces close-packed on top and sprinkle with sugar. Crumble crumbles evenly on top. Cover and let rise in a warm place for 15 minutes.

  • Bake on second lowest rack in preheated oven at 190°C (375°F) for 35 minutes. Let cool on a wire rack for a bit. Serve with powdered sugar on top and/or whipped cream.

My modifications:
I couldn't find any candied ginger, so I used 3 Gingerbons (see picture above) and a bit of ground ginger. 

The taste:
Like summer! And the crumbles are really special (in a good way)!

What is your favorite summer cake recipe?

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