Rhubarb-Thyme Crumb Cake

The best part of a crumb cake is undoubtedly the crunchy-sweet streusel on its top. This cake is just one large crumb piece. It’s filled with a tangy rhubarb enhanced with honey and thyme which balance out all that buttery goodness. Such a simple treat.

Rhubarb-Thyme Crumb Cake
makes one 11 x 30 cm (4 x 12 inch) loaf or 22 cm (9-inch) springform
1 ¾ cups (230 g) all-purpose flour
½ teaspoon baking powder
½ cup (100 g) sugar
½ teaspoon salt
150 g cold butter, cubed
1 egg yolk
300 g rhubarb, sliced
1 tablespoon cornstarch
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
3 tablespoons honey

1. Preheat the oven to 190 C (375 F). Line a loaf with baking paper leaving an overhang on both long sides.

2. Combine the flour, baking powder, sugar, and salt in a bowl. Add the butter. Using your fingers, rub together until pea-size crumbles form. Add the egg yolk, stir until the dough forms. Briefly knead until smooth. Form into 2 disks. Wrap and chill for 30 minutes.

3. Transfer one disk to the loaf. Using your hands, press the crumbs firmly into the pan. Bake until the crust is fragrant and the edges just start to brown, about 10 minutes. Cool completely.

4. Combine the rhubarb, cornstarch, and thyme. Stir in the honey. Transfer to the baked crust. Sprinkle with the remaining crumb. Bake until golden brown, about 30 minutes. Cool 15 minutes in the tin. Serve with a big scoop of vanilla ice-cream.

Tip
Thyme loves other berries too! Try a version with raspberries, strawberries, or blueberries.

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Yours,
Rozkoszny