Rhubarb yogurt crumble cake

Name: Rhubarb yogurt crumble cake
Total time: 1 h
Yield: 12 slices
Cuisine: Hungarian
Ingredients: 500 g rhubarb, cut into 1 cm pieces; 3 tablespoons honey (or 40 g sugar); 180 g oat flour (or plain flour); 2 eggs; 150 ml plain yogurt; 4 tablespoons oil; 1 teaspoon baking powder; 1 teaspoon vanilla extract; Crumble: 50 g rolled oats; 20 g cold butter; 1 tablespoon brown sugar; 1 pinch of cinnamon

Time: 1 hour (about 20 min hands-on)12 slicesapprox. 190 kcal / serving (estimated)approx. 5 g protein / serving

Rhubarb-yogurt crumble cake is a lightened spring-summer traybake: the tartness of the rhubarb, the softness of the yogurt and the crisp oat crumble balance each other. It is lower in sugar, made with oil and oat flour. One flat tray and half an hour of active work.

Rhubarb yogurt crumble cake (illustration)

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Method

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Preheat the oven to 180 °C (165 °C fan). Line a 20x25 cm tray with baking paper. Toss the rhubarb with the honey and let it stand for 10 minutes.
Mix the eggs with the yogurt, oil and vanilla.
Mix the oat flour with the baking powder and add it to the wet ingredients. Stir just until smooth.
Smooth the batter into the tray and scatter the rhubarb over it together with its juices.
For the crumble, rub together the oats, cold butter, brown sugar and cinnamon with your fingertips. Sprinkle evenly on top.
Bake for 35 minutes until the top is golden and a skewer comes out clean. Slice once cool. It keeps for 3 days in the fridge.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Do not peel young rhubarb, as the color will be prettier.
Tossing it with honey first makes it less sour.
It also works with frozen rhubarb; do not thaw it first.
You can add strawberries or raspberries.

Frequently asked questions

Without oat flour?

It also works with plain flour or spelt flour.

Can it be frozen?

Yes, for 2 months.

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