Rabarber Crumb Cake
Når tærte, saftige rabarber lagter op med en appelsindukkende kage, opnås dessert nirvana. Stænglerne giver jammy lysstyrke og en rosenrød nuance, og en krøllet brun-sukkercrumble er dens kronprinsen. Hyggeligt hver skive op til en skefuld flødeskum infunderet med den reserverede rabarber sirup.
Kilde: Martha Stewart Living, april 2023
Samlet tid
Forbered
portioner
Conner
27.04.2023 @ 01:31
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
“When tart, juicy rhubarb is layered with an orange-infused cake, dessert nirvana is achieved. The stalks provide jammy brightness and a rosy hue, and a crumbly brown sugar crumble is its crown prince. Cozy up each slice with a spoonful of whipped cream infused with the reserved rhubarb syrup. Source: Martha Stewart Living, April 2018 1 hour 10 minutes 25 minutes 8 Total time Prepare servings Ingredients 8 ounces Rhubarb (about 3 stalks), halved lengthwise and cut into 3-inch pieces 1 cup granulated 1 3/4 cups unbleached all-purpose flour, plus more for pan 1/2 cup light brown sugar 3/4 teaspoon kosher salt 4 tablespoons cold unsalted butter, cut into small pieces, plus 6 tablespoons room temperature butter, and more for pan 1 1/4 teaspoons baking powder 2 large eggs, room temperature 1/4 cup sour cream, room temperature 1 teaspoon grated orange zest 1 cup heavy cream Directions 1. Preheat oven to 350 degrees. Toss rhubarb with 1/4 cup sugar. Let stand, tossing occasionally, until sugar dissolves, about 30 minutes. To make streusel, stir together 1/2 cup flour, brown sugar, and 1/4 teaspoon salt. Use your fingers to cut in cold butter until medium-size clumps form. Press mixture into bottom of prepared pan; refrigerate until ready to use, at least 20 minutes. 2. Butter a 9-inch round cake pan and line bottom with parchment; butter parchment. Dust pan with flour; tap out excess. Whisk together baking powder and remaining 1 1/4 cups flour and 1/2 teaspoon salt. In another bowl, stir together room temperature butter and remaining 3/4 cup sugar. Beat in eggs, one at a time. Fold in half of flour mixture, then sour cream and zest. Stir in remaining flour mixture to combine. Spread batter in bottom of prepared pan. 3. Break streusel into large pieces; sprinkle half over batter. Strain rhubarb (reserving syrup); spread over batter, then top with remaining streusel. Bake until