Rhubarb And Hazelnut Crumb Cake

Cake meets crumble in this luscious dessert.

The ingredient of Rhubarb And Hazelnut Crumb Cake

• 1 550g bunch pubescent rhubarb
• 240g 1 1 2 cups icing sugar
• 50g 1 2 cup plain flour
• 1 1 2 tsp arena cinnamon
• 125g field hazelnuts
• 185g unsalted butter melted
• 6 egg whites
• 1 1 2 tbsp demerara sugar
• 40g caster sugar
• 60g plain flour
• 40g unsalted butter softened
• 60g sliced almonds
• finely grated zest of 1 tawny

The Instruction of rhubarb and hazelnut crumb cake

• for topping augment sugar and flour in a bowl after that rub in butter until fusion forms clumps massage through almonds and yellowish brown zest until evenly combined
• trim leaves and ends from rhubarb and discard then cut into 2cm lengths and weigh the rhubarb you will infatuation 325g
• preheat oven to 190c grease a 24cm square cake tin and line later than baking paper present puff sugar flour cinnamon and hazelnuts through a coarse sieve beyond a bowl after that rouse in butter and egg whites until just combined spoon into tin scatter similar to half the crumb topping later rhubarb after that permanent topping sprinkle when demerara sugar and bake for 40 minutes or until firm cool in tin for 10 minutes help indulgent or at room temperature

Nutritions of Rhubarb And Hazelnut Crumb Cake

calories: 581 009 calories
calories: 37 grams fat
calories: 16 grams saturated fat
calories: 51 grams carbohydrates
calories: 41 grams sugar
calories: n a
calories: 9 grams protein
calories: 71 milligrams cholesterol
calories: 46 55 milligrams sodium
calories: https schema org
calories: nutritioninformation