It’s been over three years now that I left New York and moved back to Munich. And while it took me a while to readjust to living in Germany, I feel more at home in Munich than ever. Nevertheless, I do miss New York City. There is something about that city that makes my heart race out of pure excitement. Especially during the last couple of weeks, I felt an incredible urge to walk the streets of New York City.
When thinking of New York City, I immediately dream of my favorite places to eat or grab a drink: restaurants, bars, coffee shops, and bakeries. Amy’s bread in the West Village is one of them, and her baked goods gave me comfort and inspiration whenever I opened that heavy glass door during my neighborhood stroll.
So what better way to cure any homesickness than to bake one of Amy’s treats at home?
With rhubarb season in full swing, I didn’t have to think twice about what to bake: a rhubarb crumble cake. I used the recipe from Amy’s book “The sweeter side of Amy’s bread” and made some adjustments. I am using white spelt flour instead of wheat flour and reduced the sugar amount. And I substituted the spices with almond extract. And while I am typing this the rhubarb crumble cake is baking in the oven and fills my Munich apartment with a delicious smell. To me, there is nothing more comforting than the smell of freshly baked cake!
Did you know that there are two different types of rhubarb? There is one that’s entirely pink and one that’s pink on the outside but green on the inside. I could only find the latter which makes this rhubarb crumble cake a little less colorful, but still delicious. Just use whatever you can find.
And if you have any rhubarb-leftover try these rhubarb almond bars or make some rhubarb chia muffins.
Have fun baking!
Love,
Marion
Rhubarb Crumble Cake
Ingredients
- For the crumble topping:
- 20g oats
- 25g white spelt flour (type 630)
- 20g brown sugar or coconut blossom sugar
- 1/4 teaspoon salt
- 25g cold unsalted butter
- For the cake:
- 300g rhubarb
- 3 organic free-range eggs
- 140g unsalted butter, melted
- 150g raw cane sugar or coconut blossom sugar
- 120ml full-fat milk
- 1 teaspoon almond extract
- 110g oats
- 300g white spelt flour (type 630)
- 1/2 tablespoon baking powder
- 1 teaspoon salt
Directions
- Step 1 Preheat the oven to 350°F / 180°C and grease a 9×5 inch (23×13 cm) loaf pan.
- Step 2 For the crumble topping, combine oats, flour, sugar, and salt in a small bowl. Add cold butter and rub together with your fingertips until small crumbles form. Set aside.
- Step 3 Wash rhubarb and cut in small pieces (1/2 inch / 1,5 cm).
- Step 4 In a medium bowl, whisk together eggs, melted butter, sugar, milk, and almond extract. Add the oats and let sit for a few minutes. In a separate bowl, mix flour, baking powder, and salt.
- Step 5 Sift the dry ingredients into the egg mixture and fold in gently, using a spatula or a wooden spoon. Add rhubarb (you can leave out some pieces to place on top of the cake) and fold in until just combined. Don’t overmix!
- Step 6 Spread the batter into the prepared pan and sprinkle with the crumble topping. You can also decorate with some rhubarb pieces to add some color to the outside of the cake.
- Step 7 Bake for 55-60 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Step 8 Let cool for 15 minutes before removing the cake from the pan. Transfer to a wire rack and let cool completely.
