Cake with rhubarb, strawberries and almond crumble

I do not like rhubarb. When I was little, is indeed, I ate so dipped in sugar and then I tasted, but now at the thought of my skin crawl. But there is a season, All bake cakes with rhubarb, and so for me it can not fail. And by the way still count on it, that any of the cakes will go on my taste buds. At the weekend I made a cake with cream and powdered budyniowego. It came out very tasty and … Of course the raw spot. I do not know how it happens, but very often in cakes, where the components of the cream, yogurt or kefir leaves me zakalec:( I can not help it, that the components have the same temperature, that when you add the flour mix together only briefly. Zakalec likes me and I. I's a little less. So I thought, I thought and came up with. Cake, which is moist, no raw spot, and despite my resistance to this herbicide, even for me delicious. If you like cake with rhubarb, This will not be disappointed. I broke a delicious sour taste, sweet almond crumble, and that it was not boring, I added strawberries to rhubarb. I hope, you enjoy my invention and miss the chance to try it. I recommend!

This is my own recipe.

Ingredients for plaque measuring 25×25 cm in diameter:

• 2 glass (250ml) of flour
• 4 eggs
• 3/4 glass of sugar
• 1,5 teaspoons of baking powder
• 1/4 glass oil
• about 350g peeled and sliced ​​rhubarb
• approximately 150g of strawberries
• 4 tablespoons of ground almonds

Beat eggs with sugar until light and fluffy. Slowly add the oil, mixing all the time. Then add the flour, baking powder and short, but thoroughly.

Plaque measuring 25×25 cm baking parchment paper or grease smear and sprinkle with breadcrumbs. Turn out dough, Sprinkle with chopped almonds. It put the rhubarb and strawberries in half lengthwise. The top of dough sprinkled with bread crumbs.

Almond crumble:

• 50g very soft butter
• 15g sugar, almond
• 35g of sugar
• 50g ground almonds
• 25g flour

All the ingredients to form crumbled between the fingers so, to form a crumble.

Bake at 180 ° C for 40 – 45 minutes. Remove from the oven, cool in the lamina. Cut cooled down.

Enjoy!

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