Rhubarb Crumble Cake|RECIPE
Directly from my kitchen to you, presenting my HEALTHIER take on Rhubarb crumble cake.
For those who don't know, Rhubarb is a vegetable (although often used in making desserts), it is short, think, fleshy sour stalks. They also come green in color, but most preferred by this beautiful red or pink color, just so pretty. Also, in traditional Chinese medicine, rhubarb roots of several species were used as laxative.
To bake this rhubarb crumble cake, we must follow 3 steps - rhubarb syrup, preparation of crumble and cake batter. This is how my final product looked like, delicious, isn't it ? :)
Here's the recipe for Rhubarb crumble cake, straight from my kitchen:
Ingredients:200 gm unsalted butter
70 gm light brown sugar
2 eggs
Oats and flax seeds
Self raising flour
2 tsp vanilla extract
1 tsp baking soda
1 bunch of Rhubarb (4/5 stalks) -washed and chopped
Rhubarb syrupWash, rinse and cut Rhubarb stalks in cubes.
Add 50 gm brown sugar.
Simmer in low flame until the rhubarbs get mushy.
Preparation of CrumbleCube 100 gm butter, toss with the flour and oats.
Use your fingertips to mix the butter until the mixture resembles breadcrumbs with few larger pieces of butter.
Add little sugar and a pinch of salt.
Cake batterGrind Oats and flax seeds into fine powder
Add flour, 1 tsp baking soda
Add melted 100 gm butter
Add 20 gm sugar and pinch of salt
Add 2 eggs
Mix vanilla extract
Mix milk (optional) to make a consistent batter
Final Step: LayeringFor the layering: On a greased baking tray, first goes the cake batter, next rhubarb syrup and on top the crumble.
Bake for 30 to 40 minutes, 200 degree Celsius until golden and bubbling.
Tip: do not press the rhubarb syrup.
Serve with a scoop of ice cream or just plain with a cup of chai or coffee. It is so so good.
For more such recipes, write to me which recipes I should post next :)
Until next time,
Eat. Exercise. Explore.
Love and hugs, always,
Smriti