I remember the summers when, as a kid, I was running around garden with rhubarbs; they were the first treats in spring one could find. Peal of the skins and dip them in sugar… oh, what a pleasure. I don’t know why, but I haven’t had them for a long time after that. I guess it’s about moving to another country, going through phase of discovering myself and leaving the past in past. I have gone full circle and now I enjoy foods that I loved as kid, but refused to eat for the past 10 years. How strange is that?
Last week was the first time I had a rhubarb sauce as a topping for no bake cheese cake and what a surprise, it tasted amazing. So, I had to give the rhubarbs another chance. As we are about to step in the summer and I have planned a bikini holiday…it’s time to go full force on getting in shape.
So let me introduce you with the rhubarb crumble cake.
1 glass of rhubarb cut in small pieces
1 glass of strawberries (fresh or frozen will do)
Juice of 1 orange
3 table spoons of sugar
½ vanilla sticks
4 tablespoons of cornstarch/maizena (yellow box)
1 1/2 glass flour (I used whole wheat gluten free)
1 glass nuts, seeds, oats (you can use whatever you have at home)
1/3 glass sugar
Pinch of salt
4 tablespoons of butter cut into small pieces
2 tablespoons of oil
Teaspoon of vanilla sugar/ extract/ or half of the vanilla stick
Combine Nuts/seeds/oats with flavor, sugar and salt. Using food processor or blender (or hammer), blend all together until finely ground. Add butter and keep blending. I used my hand as my blender wasn’t strong enough to incorporate butter. Whisk eggs with oil and vanilla, and add to the mix. Blend it all together or use your hands to make the mixture crumbly. Set aside ½ cup of mixture.
Preheat oven on 200’c and spray your baking tray or use a baking paper.
Mix the rhubarb, strawberries, orange juice, sugar and cornstarch in sauce pan and bring it to simmer while constantly stirring. It’s going to get thick, if you use frozen berries, it might take longer. Stir in vanilla.
Meanwhile cover the bottom of the tray with crust mix and press firmly to make a constant layer. Top it with the rhubarb/strawberry filling and sprinkle crust mix, you set a side, on top. Bake for 15min on 200’c and then turn down to 180’c for 25-30 min.
When ready, let it cool down for an h. You can keep it refrigerated for a week.
Enjoy the cake and stay healthy!