You need a super easy and quick rhubarb cake that is simple to make and done rather quickly? I got you covered. We are going to make a dough that serves as the base as well as the crumbs. This dough does not need to chill like pie crust and this is also the reason why the cake is in the oven rather quickly. The filling also has to be prepared, but not be heated, it will be placed raw on the base and then baked to perfection. In Germany this cake is traditionally served with a dollop of whipped cream and/or icing sugar sprinkled on top. I originally had planned to dust the cake before taking pictures, but I somehow forgot. I digged into the warm cake and devoured two pieces, that is how excited I got!
If I would make this cake again? You bet! I can imagine it with other stone fruits as well. You probably have to play around a bit with the amount of sugar, since rhubarb is extremely tart. But other than that, I think this serves as a good basis. You may add other flavors such as cinnamon, lemon zest, etc. For this instance I only went with good old vanilla. I found this to be perfect.
This super easy and quick rhubarb cake has the same dough for base and streusel. Since it does not need to chill or pre-bake, it is in the oven in a very short amount of time. Preheat oven to 180 degrees Celsius. Oil a 24cm springform with oil. For the base and streusel measure flour and sugar into a large bowl, add the cold butter in chunks. Using a handheld mixer, mix until you have a sandy texture. Add three tablespoons of milk and vanilla extract and continue mixing. Add more milk and a splash of water (this will make the streusel extra crunchy) until the dough comes together a bit and you can form into a ball. Put a bit more than half of this mix into the springform and press down first with the back of a spoon and later with your hands. Place the springform prepared like this in the fridge as well as the leftover dough you will use as streusel. For the filling wash the rhubard and cut into chunks of about 2-3cm. Mix with sugar and instant pudding powder in a bowl. Then take out the springform, evenly divide the rhubarb on it and sprinkle with the remaining dough for the crumb crust. Bake for about 45-50min on medium rack or until golden. Serve with some whipped cream and/or sprinkle with icing sugar. The cake will be easier to cut if chilled and keeps for a few days if always chilled.Super Easy and Quick Rhubarb Cake
Ingredients
Instructions
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