Sunday Fluffy Cake With Rhubarb Crisp

On dine chez Nanou
Sunday Fluffy Cake With Rhubarb Crisp
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Description

Sundays are wonderful days to pick a new recipe to try for a big family dinner. This recipe for Sunday Fluffy Cake with Rhubarb Crisp is a delicious and hearty way to end a decadent dinner with loved ones. Be sure to pick up these sweet ingredients the next time you go shopping so you can make sure to surprise your family with a rich and flavorful dessert. The cake is fluffy and buttery with a wonderful vanilla coffee flavor.

Ingredients

  • 275 grams rhubarb
  • 50 grams sugar
  • 2 tablespoons flour
  • 6 tablespoons sour cream
  • 1 eggs
  • 1 coffee (cup of vanilla powder coffee)
  • 100 grams flour
  • 100 grams caster sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 pinch salt
  • 75 grams butter (soft)
  • 50 grams ground almonds
  • 50 grams butter
  • 25 grams muscovado sugar (or brown sugar)
  • 40 grams superfine sugar
  • 100 grams flour
  • 1/4 teaspoon vanilla powder

Directions

  1. 1For the crust: melt the butter in a saucepan. Off the heat, add the sugars and stir until they are dissolved into the melted butter. Add the vanilla and then gradually add the flour. Mix into a paste and transfer into a large bowl, press it with the palm of your hand to flatten it. Leave to cool. When the dough is cold, cut into cubes with a knife.
  2. 2Preheat oven to 350 ° F.
  3. 3for rhubarb:
  4. 4Peel the stalks of rhubarb, cut into 2/3 inch pieces. Put in a bowl, sprinkle with sugar and flour and stir to coat the pieces of rhubarb and leave for 15 minutes.
  5. 5For the dough:
  6. 6In mixer bowl, pour the cream, eggs, vanilla, sugar, flour, baking soda, baking powder, salt, soft butter, and almond flour. Mix until you get a smooth dough. Pour into a greased pan. Place the pieces of rhubarb on the dough, discarding any juices. Cover with cubes of crust.
  7. 7Bake for 45 minutes, check if it's cooked with the tip of a knife. Let it cool before removing from the pan. Sprinkle with icing sugar.
  8. 8Serve warm with a dollop of whipped cream.
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