A delicious tea time cake/tart with a tangy rhubarb filling topped with nutty and buttery streusel. Serve it warm, if desired, with ice cream or vanilla sauce.
| Cake | Streusel Topping |
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- 150 g Flour
- 50 g Sugar
- 1 pinch Salt
- 1 Egg yolk
- 75 g Butter, diced
- 1 tbsp Cold water
- 500 g Rhubarb
- 70 g Ladyfingers, crumbled
- 50 g Brown sugar
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- 100 g Flour
- 100 g Almond, ground
- 100 g Sugar
- 1/3 tsp Nutmeg powder
- 1/2 tsp Cinnamon powder
- 150 g Butter, diced
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- To prepare the base. Place flour, sugar, salt, egg yolk, butter and cold water in a mixing bowl. Stir with a hand mixer attached with dough hooks until the mixture comes together. Form it into a ball and chill, wrapped with a cling film, for 30 minutes.
- Clean and trim rhubarb, removing any leaves. Cut the rhubarb stalks into 1cm pieces. Crush the ladyfingers until fine crumbs form. In a mixing bowl, mix together 100 grams sugar, flour, ground almond, nutmeg and cinnamon. Cut in butter to form crumbs. Chill, covered, until ready to use.
- Preheat the oven to 200C/400F. Butter a 26cm tart dish or line with parchment paper. Roll the dough into a 32cm round between two sheets of parchment paper and place it into the tart dish. Sprinkle the crumbled ladyfingers at the bottom of the tart, scatter over the rhubarb pieces, and then sprinkle on brown sugar evenly. Now cover it with streusel topping. Bake in the middle of hot oven for 45 minutes until nicely golden brown.
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