Rhubarb cake with almond crumbles

AUTHOR
Rachel Vazquez
DIFFICULTY
very easy
RATING
4.2 9
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 24
  • 200 ml Milk
  • 650 g Flour
  • 1 package (7 g) Dry yeast
  • 250 g Sugar
  • 1 egg (size M)
  • 275 g soft butter
  • 100 g crushed almonds
  • 1.25 kg Rhubarb
  • 150 ml Rhubarb nectar
  • 1 package Vanillin sugar
  • 20 g Cornstarch
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    For the dough, warm milk lukewarm. Mix 400 g flour, yeast and 50 g sugar in a bowl. Add the egg, 100 g butter and milk and knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 1 hour. Knead 250 g flour, 100 g sugar, almonds and 175 g butter into crumbles. Put the crumbles in a cool place

  2. 2

    Wash, clean and cut the rhubarb into pieces. Boil up the rhubarb nectar, vanilla sugar and 100 g sugar. Add the rhubarb pieces and simmer for about 3 minutes. Stir starch and 2 tbsp. water until smooth, thicken compote with it. Simmer for about 1 minute, stirring occasionally, then let cool off.

  3. 3

    Roll out the dough rectangularly on a floured work surface (approx. 32 x 39 cm). Grease the fat pan of the oven and sprinkle with flour. Put the dough on the fat pan and let it rise for about 20 minutes

  4. 4

    First spread compote, then crumble on top and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes. Remove the cake and let it cool down on a cake rack. Whipped cream tastes good with it

  5. 5

    waiting time approx. 1 1/4 hours

Nutrition Facts

KCAL
260 kcal
CARBS
33 g
FATS
13 g
PROTEINS
4 g

Categories & Tags

Cakes & Pastriesvery easyCake