Rhubarb and Yoghurt Crumble Cake - Annabel Langbein
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Cooking tools:
- Springform pan
- Hand mixer
- Sifter
- Skewer
- Oven
- Mixing bowl
- Spatula
- Measuring cup
- Measuring spoon
- Parchment paper
- Chef's knife
- Cutting board
- Saucepan
- Airtight container
- Paper towel
Ingredients
- 140 g butter softened
- 1 cup sugar
- 2 eggs at room temperature
- 1 tsp vanilla extract
- 3/4 cup plain yoghurt
- 2 cups plain flour
- 3 tsp baking powder
- 1/2 tsp baking soda
- 3 stalks rhubarb thinly sliced, or 190g berry fruits or other chopped fruits
- 1/2 packed cup soft brown sugar
- 1/2 cup slivered almonds or chopped walnuts
- 4 tbsp plain flour
- 1 tsp cinnamon
- 60 g butter melted
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