Rhubarb nut cake with almond crust
Time
Preparation time: 40 min.
Cooking or baking time: 1 hour 10 minutes
Total preparation time: 1 hr. 50 min.
A recipe for a delicious, light rhubarb nut cake with almond crust. Since I got a few bars of this wonderful vegetable from a friend, I was able to bake this cake last week and I would not like to deprive you of the recipe.
Unfortunately, this was the last rhubarb this year, because the fruit and vegetable stands offered here with us for a long time no more, too bad ...!
Now the recipe. For a springform (ø 26 cm) I took:
ingredients
For the dough
- 800 g rhubarb (better is 1 kg)
- 5 eggs
- 250 g cane sugar
- 1 tsp salt
- 250 g butter
- 120 ml of water
- 450 g wheat wholemeal flour
- 1 pck of baking soda
- 2 teaspoons of soda
- 100 g walnuts (roughly chopped)
For the almond crust
- 60 g spelled flour
- 40 g almond flakes
- 40 g of oatmeal
- 100 g cane sugar
- ¼ tsp salt
- 60 g butter
- 2 teaspoons oil
preparation
- The rhubarb I cut into cubes, sprinkled with 2 tablespoons of sugar and set aside for the first time. You can also let him go overnight.
- The oven is preheated to 190-200 degrees (top / bottom heat).
- In a large bowl, the eggs are beaten with sugar and salt until foamy, and the melted butter, the water and the mixed with baking soda and baking soda gradually stirred.
- Then the drained rhubarb cubes and the chopped nuts are added and mixed in by hand.
- The dough now comes in the greased and spread with flour or crumb baking mold and is smoothed.
- Mix the dry crumbly ingredients in a smaller bowl, add the melted butter and oil and spread the crumbly mass over the dough.
- Now the mold comes for 60-70 minutes in the preheated oven until the topping is golden brown (stick sample!). If necessary, cover with baking paper before the end of the baking time.
- The cake must then completely cool in the oven before being removed from the mold.
I wish a pretty good appetite, the cake was really delicious and easy!
