Friday, 7 May 2010
Rhubarb cake with cinnamon topping
For 25cm round spring form
For the topping
50g brown sugar
100g plain flour
60g melted unsalted butter
handful of almond flakes
15g cinnamon sugar (you can make your own by putting whole cinnamon into a jar of sugar and keep closed for few weeks, instead you can use half tsp of ground cinnamon)
Mix all the above and keep refrigerated.
For the rhubarb filling
600g rhubarb, peeled and sliced into 1cm pieces
1/4 cup of brown sugar
2 tbsp of potato starch (potato flour)
1/4 tsp ground ginger
Mix all the above.
For the base
140g plain flour
1 egg
1 egg yolk
1/2 cup brown sugar
1/2 tsp baking powder
1/4 tsp bicarbonate soda
1/4 tsp salt
90g softened, unsalted buttr
80ml crème fraîche
In a bowl mix all dry ingredients and in a separate one all wet ingredients (eggs, crème fraîche and butter). Add wet mixture to the dry ones and mix using a hand mixer. Dough is quite sticky.
Spread some butter over a spring form and place the dough in it. Flatten it little bit by pressing down using your damp hands. Place the whole rhubarb mixture on it and finish with the topping.
Bake for 75 minutes in 170 C.
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