Name: Rhubarb Crumble Cake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 12 Servings
Ingredients: 300 g Wheat flour Type 405; 100 g Sugar; 160 g soft Butter; 1 Pck. Vanilla sugar; 1.5 tsp Baking powder; 1 pinch Salt; 500 g Rhubarb, in 1-2 cm pieces; 800 g Sour cream; 85 g Sugar; 1 tbsp Vanilla sugar; 1 Pck. Vanilla pudding powder for cooking

Cook Time

1 h 30 min

Servings

Difficulty

Medium

Prep Time

30 min

This Thermomix® recipe for Rhubarb Crumble Cake is ready in 1 h 30 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

A delicious rhubarb crumble cake, perfect for spring!

Ingredients (11 ingredients)

300 g Wheat flour Type 405
100 g Sugar
160 g soft Butter
1 Pck. Vanilla sugar
1.5 tsp Baking powder
1 pinch Salt
500 g Rhubarb, in 1-2 cm pieces
800 g Sour cream
85 g Sugar
1 tbsp Vanilla sugar
1 Pck. Vanilla pudding powder for cooking

Preparation (8 steps)

Prepare springform pan and preheat oven

Grease a 26cm springform pan. Preheat oven to 180 °C top/bottom heat.

Prepare crumble

Put flour, sugar, vanilla sugar, butter, baking powder and salt into the mixing bowl.

Mix crumble

Thermomix® Setting

15 sec/Speed 5

Process for 15 sec. | speed 5 into fine crumbles.

15 sec

Divide crumble

Place half of the crumbles in the springform pan and press firmly. Transfer the other half and rinse the mixing bowl.

Prepare topping

Place sour cream, sugar, vanilla sugar and vanilla pudding powder in the mixing bowl.

Stir topping

Thermomix® Setting

20 sec/Speed 4

Stir for 20 sec. | speed 4.

20 sec

Cover cake

Spread the sour cream mixture on the crumble base, add rhubarb, press lightly into the cream and sprinkle the remaining crumbles on top.

Bake cake

Bake the cake for approx. 45-50 minutes. Remove from the oven and let cool slightly in the pan. Then remove from the pan and let cool completely. Preferably overnight.