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Bakery | Pastry | Sweets  /  26.06.2016

Rhubarb cake with speculoos

by Anna Chwistek
Anna Chwistek
1 hour 30 minutes
Servings serves 10

serving dumplings | Rhubarb cake with speculoos

Filled with juicy pink rhubarb and sweet speculoos cookies, topped with crunchy almonds. This cake is delicate and moist, perfect for brunch, snack time or dessert.

Ingredients

crust

  • 200 g flour
  • 100 g cold butter
  • 50 g sugar
  • 1 egg
  • 1 egg yolk

filling

  • 100 g flour
  • 1 teaspoon baking powder
  • 150 g speculoos cookies
  • 100 g sugar
  • 100ml heavy cream
  • 2 eggs

also

  • 4 stalks rhubarb
  • 2 tablespoons almond flakes

Instructions

In a large bowl, mix together the butter and sugar. Add the egg and egg yolk. Sift half of the flour into the bowl and start to knead. Add the remaining flour and knead the dough. Chill for 30 minutes.
Roll out the pastry and drape over a 28 cm greased and floured tart tin. Prick the base all over with a fork and line with baking paper, then fill with baking beans. Blind-bake the dough for 10 minutes at 200°C, then remove the paper and beans.

Wash the rhubarb, remove the ends and cut into cubes.
Crush the speculoos cookies and combine with flour, sugar, baking powder, eggs and cream.

Place the rhubarb at the bottom of the dough, pour the speculoos mixture and sprinkle with almonds. Bake for 35 minutes at 180°C. Enjoy!

serving dumplings | Rhubarb cake with speculoos

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Tags

  • Belgian cuisine
  • gebak
  • speculoos

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Anna | Studio Kuchnia

Anna | Studio Kuchnia
eat. real food.
packed with flavor.
sometimes chocolate too.

Anna.

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