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
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.
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
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
waiting time approx. 1 1/4 hours