Monday, 3 June 2013

Fresh from the garden to the oven: Rhubarb Cardamom Crumble Cake

When I started my tiny garden patch I set out to do some experimenting (always the same) with this and that. You don't have to think to hard that this would not deliver much food for a lot of dishes. I tried potatoes once and ... had just enough for one small potato salad. I had beans. Well ... eh ... I didn't even get as many as to count the years of my life so far with. I just got 37. Whatever I am going to do with them. I still don't know.
Of course there are some herbs growing in that garden patch. I can have thyme any time I want. Right now it is flowering and the chives as well. Then I got lavender, rosemary, oregano and at the moment a bit of coriander. The mint refuses to die. On a regular basis it disappears at the end of the year only to return the following year.
Strawberries! Yes, there are strawberries, too. Now you imagine it is quite cramped on my tiny garden patch with so many different things growing, but ... well ... eh ... there are only quite few strawberries and I can have one or two when I check the garden.
Last year, though, I acquired a rhubarb plant. By the end of the year I had the feeling I managed to kill it, but this spring it was growing well again. I guess, it's still rhubarb season or it will end soon. However, this rhubarb plant is really doing a good job. I wasn't just able to eat once from it. No, not even just twice. Careful thinking brings me to five times and I could still live with it to take something from it a sixth time. The rhubarb is really doing a good job. One job, it accomplished quite well, a cake ... a Rhubarb Cardamom Crumble Cake.
I got some stalks fresh from the garden and then ...

4-5 stalks of rhubarb, cut into chunks
1 tbs fruit sugar
1 tsp cardamom
125 g butter, soft or softer or even melted
125 g sugar
1 tbs vanilla sugar
4 eggs
250 g flour
2 tsp baking powder
125 g butter
90 g sugar
100 g flour

Mix the rhubarb chunks with the fruit sugar and cardamom.
Then prepare the dough. Cream the eggs with the 125 g sugar and vanilla sugar. Add the soft butter and flour and combine to make the dough for the cake. Spread it on a baking tray prepared with baking parchment.
Start heating up the oven to 180 °C.
Distribute the rhubarb on top of the dough on the baking tray.
Now make the crumbles with the remaining butter sugar and flour. Put it all in a bowl and massage it together with your finger tips. If you enough of the massage for the crumble you might want to get someone to give you a massage. Maybe you manage. However, wait for that until you have crumbled the crumbles over the rhubarb on the cake.
Put the tray into the oven for 30-40 minutes. You know when the cake is ready.
While the cake is in the oven it might be an ideal opportunity to get that massage I just previously mentioned. Sometimes I like to administer a massage, but it's quite difficult to do that properly on my own shoulders. No worries. There are some things to endure and to live with. Massage also has only a relative value, though it was quite beneficial for the crumbles. 
Speaking of it, don't forget that your cake is ready. Remove it from the oven and plan to eat it ... enjoy it.

At the time I was doing this cake I asked around on the net what to do with rhubarb. By the way, what is your favourite way of having rhubarb?
I got one nice response of doing a crumble with rhubarb and apples. I had to try, too. Maybe I find time to let you know about the results. Of course only, if you appreciate that ... really?! 
Finally, before I devote myself to do other things I leave this post for Javelin Warrior's Made with Love Mondays. After all the rhubarb went just from the garden to the oven. Well, you read how I treated it nicely in between.


Originally, I wanted to add this post to the Simple and in Season blog event from Ren Behan. She mentioned the challenge opens at the 1st of every month, but I couldn't find the post to enter it. Now I found out the post was open a bit later. So I hope, it's still fine to enter.

Simple and in Season

Take care!

Really! Honestly!

I hope you are doing well and enjoy life to any extend possible and decently. 

Treat the people around you nicely, especially those you love. For you don't know how long you still have them around and can do this.

Sometimes you get just one chance to do things right ... so make sure not to mess it up.

Hope to see you again with some sun on the face and in the heart ...


  1. Replies
    1. I was looking through cookbooks and one was having a recipe of rhubarb juice with cardamom. So I thought ... why not cake!?

  2. I love that you used rhubarb from your own garden to make this! Very cool - and I wish I had space to have a garden so I could grow rhubarb. It's so tasty... Love the use of cardamom...

    1. Thank you! I am really happy I have that tiny garden patch, although I neglect it at times.

  3. I do my own version of this but your way looks so delicious and certainly more buttery! I just clicked over from Made With Love Mondays and wanted to say 'hi'

  4. Ooh wowzers, that looks good Chris. I used to make a blackcurrant Buckle, which effectively is a crumble cake. I've been meaning to try it out with other fruit for years and still not got around to it. I think you've now inspired me to get a move on.

    1. That is good! I like crumble with almost any kind of fruit, although cherry and plum are among the more favourite ones. I guess I have to try blackcurrant and blueberries next time.

  5. That looks lovely! And sounds like you've got quite the productive garden patch there!!

    I love rhubarb and one of my favourite things to make with it is a rhubarb meringue pie (recipe from Nigella Lawson's book How to Eat). It's quite a stunning recipe!!

    1. Well, thank you! The rhubarb is going well and so is the thyme. About the other things I'm not quite so sure. Last week I started a new run on sowing. I will see what will come of it.
      Rhubarb meringue pie also sounds good to me.

  6. Rhubarb and cardoman, mmm so want to try this. Have you tried rhubarb and rosemary combination. Really lovely too.

    1. With rosemary ... that sounds like something I should try as well.


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