Rhubarb, Cinnamon and Chile Crumble Cake

Today I wanted to bake something spicy, and I wanted to use some of our rhubarb. We have plenty of it and soon the apples will be ready and then we'll probably focus on apples for a while. So the plan was rhubarb, and more like a cake than a pie. Couldn't find any good recipe though, so I started with a recipe for an apple cake, and made some... well, many changes in it. It turned out well, although I could have used more chile powder. The cake is really big... we'll see if we have to invite someone to taste it. We shouldn't eat all of it ourselves :-)



Here comes my recipe:
Rhubarb, Cinnamon and Chile Crumble Cake

Rhubarb layer
3-4 rhubarbs cut into thin slices (about 2-2½ cups)
1 tsp ground cinnamon
1 tsp chile powder
1 tbsp sugar

Cake layer
½ tsp ground cinnamon
1 cup (250 g) butter
1 1/4 cups (250g) sugar
4 eggs
4 cups (450 g) flour
2½ tsp baking powder

Crumble layer
3/4 cup (175 g) raw sugar
1 1/4 cup (125 g) flour
1 tsp ground cinnamon
4½ tbsp (65 g) dried coconut
½ cup (115g) butter

Grease a springform. Preheat the oven to 180 C (350 F).

Mix everything for the rhubarb layer in a bowl. Set aside.

Mix everything for the crumble layer except for the butter in another bowl. Then add the butter and make it crumbly using your hands. Set aside.

Cream the butter and sugar for the cake layer. Then add the eggs, one at a time, and beat it well after each addition.

Mix the flour and the baking powder and then sift half of it in, stir, and add the rest of it. Stir until smooth.

Spread half the cake mixture evenly into the form. Then add all the rhubarb. Sprinkle over half the crumble topping. Spread the remaining cake mixture over the topping, and finally put the rest of the topping on top.

Bake for 1 hour and 10 minutes or maybe a little more. Cover the cake with foil if it seems to get too dark.

Serve with whipped cream.