Rhubarb and hazelnut crumb cake

Rhubarb and hazelnut crumb cake


Rhubarb and hazelnut crumb cake

The ingredient of Rhubarb and hazelnut crumb cake

  1. 1 (550g) bunch young rhubarb
  2. 240g (1 1/2 cups) icing sugar
  3. 50g (1/2 cup) simple flour
  4. 1 half teaspoons ground cinnamon
  5. 125g floor hazelnuts
  6. 185g unsalted butter, melted
  7. 6 egg whites
  8. 1 half tablespoons demerara sugar
  9. 40g caster sugar
  10. 60g simple flour
  11. 40g unsalted butter, softened
  12. 60g sliced almonds
  13. Finely grated zest of one orange

The instruction how to make Rhubarb and hazelnut crumb cake

  1. For topping, combine sugar and flour in a bowl, then rub in butter till combination forms clumps. Rub via almonds and orange zest till evenly mixed.
  2. Trim leaves and ends from rhubarb and discard, then reduce into 2cm lengths and weigh the rhubarb; you may want 325g.
  3. Preheat oven to 190C. Grease a 24cm square cake tin and line with baking paper. Push sugar, flour, cinnamon and hazelnuts through a coarse sieve over a bowl, then stir in butter and egg whites till just combined. Spoon into tin, scatter with half of the crumb topping, then rhubarb, then last topping. Sprinkle with demerara sugar and bake for 40 mins or till company. Cool in tin for 10 mins. Serve warm or at room temperature.

Nutritions of Rhubarb and hazelnut crumb cake

fatContent: 581.009 calories
saturatedFatContent: 37 grams fat
carbohydrateContent: 16 grams saturated fat
sugarContent: 51 grams carbohydrates
fibreContent: 41 grams sugar
cholesterolContent: 9 grams protein
sodiumContent: 71 milligrams cholesterol


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