Rhubarb apple streusel cake

    1 hour 25 min

    This streusel cake is juicy inside and crispy outside. Instead of rhubarb and apple you can also make it with other tart fruit, such as blueberries and raspberries. Adjust the amount of sugar in the filling to your liking.


    2 people made this

    Ingredients
    Serves: 8 

    • For the filling
    • 1 large cooking apple
    • 300g diced rhubarb
    • 30g caster sugar, as needed
    • 2 teaspoons cornflour
    • 2 teaspoons freshly grated root ginger
    • For the streusel
    • 120g melted butter
    • 60g light brown soft sugar
    • 60g caster sugar
    • 1 teaspoon cinnamon
    • 2 teaspoons freshly grated root ginger
    • 210g plain flour
    • For the pastry base
    • 80g Greek yoghurt
    • 1 large egg
    • 1 egg yolk
    • 2 teaspoons vanilla extract
    • 120g plain flour
    • 70g caster sugar
    • 2 teaspoons baking powder
    • 90g butter, at room temperature, diced

    Method
    Prep:35min  ›  Cook:50min  ›  Ready in:1hr25min 

    1. Preheat oven to 170 C / Gas 3-4. Grease a large rectangular baking dish or an extendable baking tray or line with greaseproof paper.
    2. For the filling peel and core apple and dice. In a bowl mix apple, rhubarb, 30g sugar, cornflour and ginger. Set to one side.
    3. For the streusel, mix butter with brown sugar, sugar, cinnamon and ginger. Add flour and mix till well combined. The mixture will be quite firm.
    4. For the base, stir yoghurt, egg, egg yolk and vanilla till smoother. In another bowl mix flour and baking powder. Add butter and 1 spoonful of the egg mixture and beat with your electric mixer till the flour is slightly moistened, then add the remaining egg mixture in two portions and beat for 20 seconds after each addition.
    5. If using a baking dish, spread 3/4 of the pastry base in the dish, or if using a baking tray, spread 1/2 or 2/3 over the tray. Spread filling on top.
    6. Crumble streusel to 5mm pieces using your fingertips and scatter over the filling. Bake in the preheated oven for 50 minutes. Let cool completely before cutting.

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