Warm the milk lukewarm. Crumble the yeast, mix with 1 teaspoon sugar and milk. Leave in a warm place for about 15 minutes
Put 175 g fat, salt, 500 g flour, egg, 75 g sugar and vanillin sugar in a bowl. Add yeast milk and knead with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 45 minutes
Knead the dough once again on a floured work surface with floured hands. Roll out on a greased grease pan of the oven (32 x 39 cm). Cover and leave to rise in a warm place for about 1 hour
Clean, wash and cut the rhubarb into pieces, mix with 50 g sugar and leave to stand for about 45 minutes
For the crumbles, coarsely grate marzipan. Place 100 g fat in flakes, 75 g sugar and 150 g flour in a bowl. First knead into crumbles with the dough hooks of the hand mixer, then with your hands. Keep cold until ready to use
Put rhubarb pieces on the dough and cover with crumbles. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes on the middle shelf. Finally, cover with foil if necessary. Whipped cream tastes good with it
waiting time approx. 1 1/2 hours