Rhubarb Crumble recipe

"A cake is a very good test of an oven: if it browns too much on one side and not on the other, it's not your fault - you need to have your oven checked."
Delia Smith

A super easy cake recipe that you can make with your kids in no time. It's great fun because they can work their hands into the dough and crumble it with ease. Breakfast, Brunch or Teatime...any time is the perfect time for a yummy crumble.

Ingredients:
225 gr sugar
1 package vanilla sugar
1 egg
250 gr soft butter
375 gr flour
125 gr cornflour (Maizena)
1 pinch salt
1 pack baking powder
1 kg rhubarb

Preparation:
1.) Mix sugar, vanilla sugar, egg and butter until creamy.
2.) Combine flour, cornflour, salt and baking powder and stir together with sugar-egg-butter mixture.
3.) Peel and chop rhubarb
4.) Set aside 1/3 of dough as crumble
5.) Roll out 1/3 of dough to cover bottom of springform pan
6.) Pat 1/3 of dough along pan edge
7.) Sprinkle bottom of pan with almonds or hazelnuts.
8.) Pour rhubarb onto pan and top with set aside crumble.

Bake at 180 degrees for 50 minutes.

Dust with icing sugar and serve with Crème Fraiche or Vanilla ice cream.

P.S: You can use strawberries, apples, gooseberries and many other kind of fruit in season instead of rhubarb.

The origin of Rhubarb:

According to The Rhubarb Compendium, rhubarb was originally used for its medicinal purposes in Northern Asia. Rhubarb is a natural laxative and was thus used for its purgative qualities. Records show that rhubarb dates back to 2700 BC in China. One emperor, Emperor Wu of the Liang dynasty even used rhubarb to cure his fever.
Eventually, Marco Polo brought rhubarb back to Europe from one his oriental excursions. It wasn’t until the 18th century in Great Britain when rhubarb was cultivated for cooking. Rhubarb was often smashed and used as a filling for pies and tarts.