Rhubarb yeast cake with crumble topping

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Today I'd like to share a recipe for one of the simplest cakes that works great with seasonal fruit - as well as one vegetable! We'll prepare a fluffy, delicate, citrus yeast cake with rhubarb, crumble and icing.


That's how I like my cakes: not a lot of work, and the outcome is phenomenal. The cake comes out fluffy and pleasantly citrus, rhubarb is soft, moist and slightly tart. Add in crunchy crumble and sweet icing, and you'll get a simple, homely, delicious cake.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (18 x 28 cm tin)

Cake

  •  2 and 2/3 cup (~400 g) wheat flour
  • 4 heaped tbsp (~60 g) sugar
  • 7 g instant yeast (or 25 g fresh yeast)
  • 80 g cool melted butter
  • 3 eggs
  • 150 ml lukewarm milk
  • Zest of 1 lemon
  • 200 g rhubarb

Crumble

  • 50 g wheat flour
  • 25 g butter
  • 25 g sugar

Icing

  • 1-2 tbsp freshly squeezed lemon juice
  • 60 g icing sugar
Method

  1. Add 400 g wheat flour, 60 g fine white sugar and 7 g instant yeast into a large bowl. Mix the dry ingredients through with a whisk until sugar and yeast are well distributed.
  2. Pour in 3 large eggs, 150 ml lukewarm milk and 80 g cool melted butter. Add freshly grated zest of one lemon, too. Mix the contents of the bowl with and electric mixer fitted with dough hooks. Do it at low speed at first, until flour absorbs all moisture and roughly smooth dough forms. Turn the speed up then and beat the dough for around 5 minutes. The dough will become quite thick, but it will remain sticky. As it is quite loose, most handheld mixers should cope with it.
  3. Set the mixer aside after 5 minutes. Scrape the remaining bits of dough from the sides of the bowl and make sure there is no unmixed flour in the bottom of the bowl. Cover the bowl tightly with plastic wrap and put it into warm place until dough doubles in size, for about one hour. I used an oven preheated to 35 deg C.
  4. Once the dough is almost ready, work on the crumble. Put 50 g wheat flour, 25 g fine white sugar and 25 g cold butter into a small bowl. Rub butter into the flour; stop once the dough starts to resemble wet sand.
  5. Transfer the risen dough into a 18 x 28 cm tin. Line its bottom with baking paper first, grease the sides and cover them in semolina, flour or breadcrumbs.
  6. Slowly and patiently spread the dough in the baking tin using a spatula or oiled hands. Try to even out its top while you do it.
  7. Scatter 200 g sliced rhubarb on the cake and put crumble on top. Cover the cake lightly with kitchen foil and set it aside for 20 more minutes to rest.
  8. Take the foil off and bake the cake in a conventional oven preheated to 180 deg C for 30-35 minutes, until a skewer inserted into the middle of the cake comes out clean. If the top gets brown too quickly, cover it back with aluminum foil. Take ready cake out of the oven and set it aside to cool in the baking tin, for about 2 hours.
  9. Prepare simple icing. Put 60 g icing sugar and 1-2 tbsp freshly squeezed lemon juice. Mix them together until smooth icing forms. Pour in directly onto the cake.
  10. Enjoy!

Approximate nutritional value

100 g

  • 289 kcal
  • Carbs: 44 g 
  • Fat: 10 g
  • Protein: 7 g
  • Fibre: 1 g

1 slice (recipe makes 16 slices)

  • 204 kcal
  • Carbs: 31 g 
  • Fat: 7 g
  • Protein: 5 g
  • Fibre: 1 g

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