Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cake mixture
Filling
Crumble topping
Utensils
One springform pan (approx. 18 cm in diameter), greased
How it's done
Cake mixture
Mix the flour and salt in a bowl. Add the butter, mix, rub together using your hands to form an even, crumbly mixture. Mix in the sugar, combine to form a dough. If the dough is too dry, mix in 1–2 tbsp of water, taking care not to knead the dough. Flatten the dough, cover and chill for approx. 30 mins.
Filling
Heat the butter in a pan. Cook the rhubarb briefly. Add the sugar and vanilla, mix until the sugar begins to caramelize. Mix the cornflour with the water, stir into the hot mixture and simmer for approx. 2 mins. Remove the pan from the heat, allow to cool slightly.
To shape
On a lightly floured surface, roll out the dough to match the size of the baking tin; line the prepared tin. Spread the rhubarb mixture on top.
Crumble topping
Mix the flour, sugar and poppy seeds in a bowl. Add the butter, rub together using your hands to form a crumbly mixture, sprinkle over the rhubarb mixture.
To bake
Approx. 45 mins. in the centre of an oven preheated to 180 °C. Remove, leave the cake to cool on a rack.
| Tip: | If the rhubarb is tender, it doesn't need peeling. Leaving the skin on will give the cake a lovely pink hue. |
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