RHUBARB CRUMBLE CAKE
1 springform pan
Equipment
- 26 cm springform pan
Ingredients
For the rhubarb topping:
- 400 g rhubarb
- 3 tbsp maple syrup grade A or C
For the dough (gluten-free alternative see below*):
- 200 g spelt flour type 1050
- 60 g ground almonds
- 2 tsp tartar baking powder
- 2/3 tsp salt
- 1 grated zest of untreated lemon
- 100 ml maple syrup grade A or C
- 80 g virgin coconut oil melted
- 150 g unsweetened apple puree
*Gluten-free alternative dough (rhubarb and crumble as well as preparation and baking time as described in the recipe):
- 250 g ground almonds
- 120 g erythritol
- 2 tsp tartar baking powder
- 1/3 tsp salt
- 150 g apple sauce
- 5 eggs
- 1 grated zest of lemon
For the crumbles:
- 100 g ground almonds
- 2 tbsp virgin coconut oil spreadable at room temperature
- 2 tbsp maple syrup grade A or C
Instructions
- Peel the rhubarb and cut into pieces. Pour into a bowl, mix with the maple syrup and let steep for 30 minutes. Then put in a sieve and drain.
- Preheat the oven to 180°C top and bottom heat.
- Choose one of the dough variants (with or without gluten) and mix all ingredients for the dough until smooth.
- Grease a 26 cm springform pan with coconut oil and pour in the batter. Spread the rhubarb evenly on the surface.
- Knead all the ingredients for the crumble with your hands and crumble on the surface of the cake.
- Bake the cake for about 40 minutes. At the end of the baking time, a toothpick poked into the dough should come out clean.