Rhubarb – Coconut – Crumble Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 150 g butter
- 150 g powdered suar
- 3 egg (s)
- 300 grams flour
- 0.5 ½ point baking powder
- 1 point vanilla sugar
- Milk, as needed
For covering:
- 1.3 kg rhubarb
- 2 tablespoon sugar
For the sprinkles:
- 100 g butter, cold, cut into pieces
- 80 g desiccated coconut
- 100 g suar
- 150 grams flour
Print Recipe
Pin Recipe Instructions
- Quickly crumble all the ingredients for the crumble together to form medium-sized chunks and then place them in a bowl in the refrigerator.
- Roughly clean and peel the rhubarb, cut into pieces that are centimeter thick and not too large, and stir in 2 tablespoons of sugar.
- For the dough, beat the butter, powdered sugar, vanilla sugar and eggs until creamy, stir in the flour and baking powder. If the batter is too firm, add a little milk.
- Spread the mixture on the baking tray lined with baking paper, distribute the rhubarb and finally the crumble evenly on top and bake in the preheated oven at 170 ° C for about 45 minutes until the crumble is golden yellow and crispy.
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