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...

Rhubarb-Crumble-Cake

Adapted from essen & trinken 5/2012

Cake

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

Crumbles

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

Topping

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?