Crumble cake
Instructions
Prepare the crumble.
Intridete with the fingertips of the butter with the flour until you make it grainy, then mix it with sugar.
Prepare the base.
Clean and cut the rhubarb into pieces of a couple of inches, then mix in a bowl with a spoonful of sugar, ginger and maple syrup.
Separately, whip the butter with the remaining sugar, then add beaten eggs, a little at a time, then the flour, sifted with baking powder first, and milk.
Pour the mixture into a mold of 24 cm in diameter, buttered and floured put on before the rhubarb and then crumble and cook in the oven at 180 degrees already warm for an hour.
After cooking, let stand the cake for at least 15 minutes before serving tepid or cold.
Ingredients and dosing for 8 persons
- For the base:
- 180 g of flour
- 3 eggs
- 700 g of rhubarb
- 200 g of granulated sugar
- 180 g of butter
- 3 tablespoons of milk
- 1 1/2 teaspoons of baking powder for cakes
- 1 bit of grated fresh ginger
- 1 tablespoon of maple syrup
- Butter and flour for the baking tin
- For the crumble:
- 120 g of flour
- 90 g of butter
- 60 g of sugar