Rhubarb and poppy seed crumble cake

desserts Baking sweet Spring
Total: 1 hr 50 min. | Active: 35 min.
vegetarian

A crispy base, a crumbly top and an irresistibly sweet and tangy filling in the middle: rhubarb is the perfect ingredient for a crumble cake! The poppy seeds add a special touch and give the cake a professional look and taste. By the way: you can easily make a vegan version of this rhubarb and poppy seed crumble cake by replacing the butter with a plant-based alternative that has a solid consistency.

Recipe by:
Pascale - Urkraut

Ingredients

for 8 pieces

Cake mixture
200 g light spelt flour
¼ tsp salt
125 g butter, cut into pieces, cold
65 g sugar
Filling
1 tbsp butter
500 g rhubarb, cut into approx. 2 cm pieces
4 tbsp sugar
½ tsp bourbon vanilla powder
3 tbsp Maizena cornflour
6 tbsp water
3 tbsp poppy seeds
Crumble topping
75 g light spelt flour
40 g sugar
2 tbsp poppy seeds
50 g butter, cut into pieces, cold

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.

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