For those of you with a sweet tooth, let’s turn the oven on and spice things up a tad with our Rhubarb Cinnamon Crumble Cake. Trust me, this is not your ordinary crumble cake, it’s something much more divine. Bursting with the unique tang of rhubarb and warmly spiced with cinnamon, it’s the perfect treat for a Sunday brunch, family gatherings, or just because you deserve a sweet treat.
This crumble cake will win your heart with its moist interior and crunchy crumble topping. The blend of contrasting textures and flavors would make you fall head over heels in love. So if you’re wondering why you’d love this dessert, well, one bite will be enough to answer that question.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Servings: 8 slices
- Yield: 1 cake
Now let’s dive into the deliciously fun world of rhubarb cinnamon crumble cake baking, shall we?
Ingredients & Equipment You’ll Need
- For the crumble: �� cup white sugar, 1 cup all-purpose flour, �� cup butter
- For the cake: 2 cups all-purpose flour, 1 cup brown sugar, �� cup butter, 1 egg
- For the filling: 2 cups diced rhubarb, 1 teaspoon cinnamon
Equipment: 9-inch cake tin, mixing bowl, oven
The tanginess of the rhubarb is balanced with the warmth of the cinnamon creating a flavor fusion that is hard to resist. Brown sugar adds a touch of caramelly sweetness to the cake that complements the entire dish. Substitute the rhubarb with apple if you prefer, but trust me, you’d love the rhubarb.
How To Make Rhubarb Cinnamon Crumble Cake
- The first step is to preheat your oven to 350 degrees F (175 degrees C). Meanwhile, grease your 9-inch cake tin.
- Mix the ingredients of the crumble in a bowl until they resemble coarse crumbs. In another bowl, mix together the cake ingredients until smooth.
- Spread half of the cake mixture in the greased tin. Sprinkle over the diced rhubarb and sprinkle cinnamon on top. Cover with the rest of the cake mixture and finally, top with the crumble.
- Bake it in the preheated oven for 1 hour, or until a toothpick inserted in the center comes out clean. Allow the cake to cool before serving.
Tips For The Best Results
- Ensure the butter is at room temperature for a smooth cake mixture.
- Sift your flour for a fluffier cake.
- Don’t overmix the batter, as it can make the cake dense.
Storage Tips
- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate it for up to a week.
Frequently Asked Questions
Q: Can I replace rhubarb with another fruit?
A: Yes, you can use apples or berries instead.
Q: How do I know when the cake is fully baked?
A: A toothpick inserted in the center of the cake should come out clean.
Q: Can I make this cake ahead of time?
A: Yes, you can make it a day before, it tastes even better when flavors meld overnight.
Q: Can I freeze this cake?
A: Yes, ensure it’s properly wrapped and it can be frozen for up to a month.
Q: Can I use gluten-free flour in this recipe?
A: Yes, just ensure to adjust the liquid ingredients as per your gluten-free flour blend.
Nutritional Facts of Rhubarb Cinnamon Crumble Cake
Each serving provides about 279 calories, 10g fat, 44g carbs, and 3g protein.
In conclusion, this Rhubarb Cinnamon Crumble Cake is a visually appealing dessert, but its flavor and texture are what truly make it shine. Serve it with a dollop of vanilla ice cream or a dash of whipped cream for an extra touch of indulgence. With its red and green hues, it’d also make a great twist to your holiday dessert table. So get baking, and enjoy the rave reviews!
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