I fell in love with Angie’s recipe for rhubarb streusel cake as soon as I read it. Angie’s Recipes is an incredible blog. So often her dishes look amazing. This is the first one that I have attempted but I intend to try more soon.
In hers, the ingredients were all by weight. I always find that intimidating in baking, so I measured things in grams, like she does, then converted them into volumes, as is more typical at my house. The master recipe calls for cinnamon in the streusel topping but since Hegui despises that, I left it out. I used fresh nutmeg, which I ground myself on the spot, so I didn’t actually measure it. Sorry!
The tart crust was very delicate. I was tempted to add more water but resisted. It cooked perfectly well but I struggled a bit at working with it and only really managed by using parchment paper to roll it out and used the paper in the dish rather than buttering it. There was no way mine would come off the paper uncooked.
We served this after another visit to our new favorite local restaurant, Pera, with our friends Chris and John.
Angie’s delicious rhubarb streusel cake
1 cup flour
¼ cup sugar
1 pinch salt
1 egg yolk
5 tbsp cold butter, diced
1 tbsp cold water
1 lb (about 4 cups chopped) fresh rhubarb, cut into about ¼ inch pieces
½ cup ground ladyfingers
½ cup brown sugar
For streusel topping:
2/3 cup flour
1 cup almond slivers, ground
½ cup sugar
Fresh nutmeg to taste
10 tbsp cold butter, diced
To prepare crust:
Pre heat oven to 400F.
Mix all crust ingredients together in food processor on dough setting until small crumbs form. Shape into a ball (I couldn’t quite do this with mine so I pressed it into a bowl), cover with plastic wrap and refrigerate for thirty minutes.
Remove from fridge and roll out between sheets of wax paper. Remove one side of paper and carefully place in 9 inch baking dish, remaining paper side down.
To prepare filling:
Pour ladyfinger crumbles in base of crust. Next fill with fresh rhubarb. Sprinkle with brown sugar.
To prepare streusel topping:
Mix all topping ingredients together in food processor on dough setting until fine crumbs form. Refrigerate until ready to use.
Sprinkle topping over filled tart.
Bake 35 to 45 minutes until golden brown. Remove from oven, let cool. Carefully remove from dish and serve with vanilla ice cream for dessert or with coffee for breakfast. Yummy!!!