Buttermilk rhubarb crumble cake

A wonderful, soft cake with a delicate rhubarb aroma. Its texture is slightly similar to yeast cake, yet it’s much easier to make. The cake rises beautifully high, smells amazing and can hold a generous amount of rhubarb. It also works very well with other seasonal or frozen fruits.

Ingredients for the cake:

• 500 g plain flour
• 3 large eggs
• 220–250 g caster sugar
• 250 ml buttermilk or kefir
• 125 ml rapeseed oil
• 1½ teaspoons baking powder
• 8 g vanillin sugar
• 500 g rhubarb*

All ingredients should be at room temperature. Cut the rhubarb into 2 cm pieces (no need to peel the stalks).

Separate the eggs. Whisk the egg whites until stiff peaks form. Gradually add the sugar and vanillin sugar, one spoonful at a time, while whisking constantly, until thick and glossy. Add the egg yolks one by one, continuing to whisk. Slowly pour in the oil, while mixing (the mixture may deflate slightly – this is normal). Sift the flour and baking powder directly into the mixture, add the buttermilk and gently fold with a spatula just until combined.

Transfer the batter into a 32 × 22 cm baking tin lined with baking paper. Arrange the rhubarb evenly over the top and cover with crumble topping (recipe below).

Bake for about 1 hour (or longer, until a skewer inserted into the centre comes out clean) at 170°C. Remove from the oven and allow to cool. Before serving, dust lightly with icing sugar if desired.

Ingredients for the crumble topping:

• 70 g butter
• 10 tablespoons plain flour
• 4 tablespoons sugar
• 16 g vanillin sugar

Rub all the ingredients together between your fingers until a crumbly mixture forms.

* You can also use other seasonal fruits. Frozen fruit should be thawed and well drained before using. The cake is also delicious with just the crumble topping.

Enjoy!