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Rhubarb and hazelnut crumb cake
Rhubarb and hazelnut crumb cake
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Crumbly cake dessert perfection.
Ingredients:
  • 550g rhubarb
  • 240g (1 1/2 cups) icing sugar
  • 50g (1/2 cup) plain flour
  • 3.75 gm ground cinnamon
  • 125g ground hazelnuts
  • 185g unsalted butter, melted
  • 6 egg whites
  • 25.80 gm demerara sugar
  • 40g caster sugar
  • 60g plain flour
  • 40g unsalted butter, softened
  • 60g sliced almonds
  • Finely grated zest of 1 orange
Instructions:
  • In a bowl, mix sugar and flour, then blend in butter until clumps form. Add almonds and orange zest, and mix evenly.
  • Remove the leaves and ends from the rhubarb, then chop into 2cm lengths until you have 325g.
  • Preheat oven to 190C. Grease a 24cm square cake tin and line with baking paper. Sift sugar, flour, cinnamon, and hazelnuts into a bowl. Mix in butter and egg whites until just combined. Spread into the tin, top with half the crumb mix, then rhubarb, and finish with the remaining crumb mix. Sprinkle with demerara sugar and bake for 40 minutes or until firm. Let it cool in the tin for 10 minutes. Serve warm or at room temperature.

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