How to make rhubarb cake step by step

Step 1 - preparations

• Grease the baking pan with butter and dust with flour, or line with baking paper.
  
• Wash the rhubarb, trim the ends, and cut it into pieces about 2-3 cm long.
  approx. 500 g rhubarb
  
• Sift the flour and baking powder through a sieve.
  200 g all-purpose flour, 2 teaspoons baking powder
  
• Turn on the oven to 180℃ (top/bottom heat mode) or 170℃ (fan-assisted).

Step 2 - preparing the creamed lemon cake

• Place butter, sugar, lemon zest, and lemon juice in a mixing bowl.
  200 g butter, 200 g sugar, 1 tablespoon lemon juice, 1 teaspoon lemon zest
  
• Beat them together into a fluffy and light mass - I beat for several minutes on the mixer's highest speed.
  
• Add one egg and one tablespoon of sifted flour at a time to the beaten butter - mix briefly on low speed - just until combined.
  4 eggs
  
• Add the remaining flour in two portions and mix briefly on low speed.
  
• Stop mixing when there are still remnants of flour visible - then gently stir the dough with a spoon.
  
• Transfer the dough to the prepared tin.
  
• Sprinkle rhubarb on top and gently press it into the dough.
  

Step 3 - preparation of the crumble for the rhubarb cake

• Briefly mix together or knead with your fingers the butter, sugar, flour, and lemon zest into a crumbly and slightly sticky mass.
  60 g butter, 80 g sugar, 100 g all-purpose flour, 1 teaspoon lemon zest
  
• Sprinkle the crumble over the top of the cake.
  

Step 4 - baking the cake with rhubarb and crumble

• Place the cake pan with the cake into the preheated oven.
• Bake for about 50-55 minutes - until a toothpick comes out clean.
• Cool the cake after baking.