Rhubarb Streusel Cake

Mehrere Stücke Rhabarber-Streuselkuchen auf Kuchentellern.

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If you're looking for a quick rhubarb cake that's equal parts juicy and crunchy—and guaranteed to be a total crowd-pleaser—this almond rhubarb streusel cake is pure perfection.

Vorbereitung40

Zubereitung40

Gericht: Dessert

Küche: German

Keyword: Cake

Niveau: Einfach

Servings: Portionen

Calories: 458kcal

Author: Christoph

Equipment

Thermomix
Springform (26 cm Ø)
Backpapier
Schneidebrett
Messer
Topf
Pfanne

Zutaten

Shortcrust Dough:

300 g cold butter cubed
450 g all-purpose flour
150 g granulated sugar
1 egg

Rhubarb Compote:

1 kg rhubarb
100 ml water
60 g granulated sugar
1 vanilla sugar packet

Extras:

100 g sliced almonds

Zubereitung

Rhubarb Compote:

1 kg rhubarb
First, give the rhubarb a good wash. Trim off the leaves and ends. If you have thick, fibrous stalks, give them a quick peel. Otherwise, I like to leave mine unpeeled to keep that gorgeous red color!
Chop the rhubarb into roughly 2 cm (3/4-inch) pieces.
100 ml water, 60 g granulated sugar, 1 vanilla sugar packet
Add the rhubarb, water, sugar, and vanilla sugar to a saucepan. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes, until the rhubarb is tender.
Remove the saucepan from the heat and let the compote cool. Transfer it to a fine-mesh strainer to drain off any excess liquid.

Almonds:

100 g sliced almonds
While the compote simmers, toast the sliced almonds in a dry skillet over medium heat until golden brown. Stir frequently so they don't burn!
Remove the skillet from the heat and set the almonds aside to cool.

Shortcrust Dough:

300 g cold butter, 450 g all-purpose flour, 150 g granulated sugar, 1 egg
To make the dough, add the butter, flour, sugar, and egg to the mixing bowl.
Process for 15 sec. / speed 5 until buttery streusel crumbs form.

Baking:

Preheat your oven to 190 °C top/bottom heat.
Line the bottom of a springform pan with parchment paper. Grease the sides and lightly dust with flour.
Press 2⁄3 of the streusel crumbs firmly into the bottom of the pan to form a crust, building up a small edge around the sides.
Sprinkle the toasted almonds over the crust (saving a few to sprinkle on top later).
Spread the drained rhubarb compote evenly over the almond layer.
Scatter the remaining streusel crumbs and reserved almonds over the top.
Bake on the lower rack of the oven for about 40 minutes, until beautifully golden brown.

Serving:

Let the cake cool slightly after taking it out of the oven.
Dust generously with powdered sugar.
Serve warm or cooled with a scoop of vanilla ice cream or a dollop of fresh whipped cream!

Notes

For an extra pop of bright rhubarb flavor, feel free to add a splash of lemon juice or a little fresh lemon zest to the compote.