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Easy Raspberry and Rhubarb Crumble Cake with Anise Streusel
This Raspberry and Rhubarb Crumble Cake is an old German Family Recipe that is easy and simple. Ground Almonds make it extra moist! Make this a raspberry coffee cake by skipping rhubarb or add strawberries. Gluten-free option included.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 9 slices
Calories 280 kcal
Ingredients
- 200 g rhubarb
- 200 g raspberries
- 125 g sugar
- 125 g butter at room temperature
- 3 eggs at room temperature
- 1 tsp vanilla extract
- 150 g flour
- 50 g ground almonds
- 1,5 tsp baking powder
- 1 pinch of salt
Topping
- 50 g butter cold
- 25 g sugar
- 100 g flour
- 1/2 tsp ground star anis
Instructions
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Start with the streusel topping:
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Rub all the ingredients together with your fingers, pinching the dough into streusels and cool them while you prepare the rest.
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Preheat the oven to 180 Celsius and prepare a 20 cm springform pan. Chop the rhubarb into pieces and sprinkle some sugar on top. This helps to extract some liquid and prevents the Coffee Cake from getting too moist. Now, sift flour and baking powder together and add the almonds.
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Cream butter and sugar together until light and fluffy. Add one egg after another and the vanilla, than fold in the dry ingredients until no flour is visible anymore. Work quickly and don't overmix at this stage.
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Spread the mixture in your lined baking dish, arrange the fruit on top and top fruit with 2 tbsp of sugar if you like your cake filling less tart. Add the streusel topping and bake the cake for about an hour.
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Serve with whipped cream!
Recipe Notes
Use gluten-free four for a gluten-free crumble cake