Mary Miso - Recipes for every day - Cookbooks
Crumble:
50g flour
50g raw cane sugar
50g oat flakes
50g butter
zest of ½ lemon
zest of ½ orange
2 table spoons ground ginger
Cake:
100g yogurt
150g sugar
170g flour
2 big eggs (120g)
3 table spoons olive oil
zest of ½ lemon
6g baking soda
50g poppy seeds
400g deep-frozen rhubarb
For the crumble mix all ingredients and put aside.
Preheat the oven to 160°C (upper/lower heat).
For the cake mix all ingredients except for rhubarb. Fill mixture into a buttered form, spread deep-frozen rhubarb and crumble on top.
Bake in oven 45 minutes.
