Rhubarb And Hazelnut Crumb Cake

cake meets crumble on this luscious dessert

The ingredient of Rhubarb And Hazelnut Crumb Cake

• 1 550g bunch young rhubarb
• 240g 1 1 2 cups icing sugar
• 50g 1 2 cup plain flour
• 1 half of teaspoons floor cinnamon
• 125g floor hazelnuts
• 185g unsalted butter melted
• 6 egg whites
• 1 half of tablespoons demerara sugar
• 40g caster sugar
• 60g undeniable flour
• 40g unsalted butter softened
• 60g sliced almonds
• finely grated zest of 1 orange

The Instruction of rhubarb and hazelnut crumb cake

• ufefffor topping integrate sugar and flour in a bowl then rub in butter until mixture bureaucracy clumps rub through almonds and orange zest till evenly blended
• trim leaves and ends from rhubarb and discard then reduce into 2cm lengths and weigh the rhubarb you may need 325g
• preheat oven to 190c grease a 24cm rectangular cake tin and line with baking paper push sugar flour cinnamon and hazelnuts thru a coarse sieve over a bowl then stir in butter and egg whites until simply blended spoon into tin scatter with 1 2 the crumb topping then rhubarb then ultimate topping sprinkle with demerara sugar and bake for 40 mins or till company cool in tin for 10 minutes serve warm or at room temperature

Nutritions of Rhubarb And Hazelnut Crumb Cake

fatContent: 581 009 calories
saturatedFatContent: 37 grams fat
carbohydrateContent: 16 grams saturated fat
sugarContent: 51 grams carbohydrates
fibreContent: 41 grams sugar
proteinContent: n a
cholesterolContent: 9 grams protein
sodiumContent: 71 milligrams cholesterol