Covered rhubarb butter cake from the tray
easy
75 mins
75 mins
Ingredients
- 1 kg Rhubarb
- 200 ml cherry nectar
- 125 g Sugar
- 1 Cinnamon stick
- 1 package Pudding powder "vanilla flavor" for cooking
- 50 g fresh yeast
- 70 g Sugar
- 625 g Flour (type 405 or 550)
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1 egg (size L/XL)
- 75 g Butter
- 7-10 Tbsp a good 300 ml milk
- 7-10 Tbsp Grease
- 7-10 Tbsp Flour
- 75 g Butter
- 100 g flaked almonds
- 50 g Sugar
- 1 package Vanillin sugar
Directions
- 1
Clean, wash and slice the rhubarb. Bring rhubarb, 150 ml cherry nectar, sugar and cinnamon stick to the boil briefly in a pot. Stir pudding powder and remaining juice until smooth. Stir into the boiling liquid and bring to the boil again briefly.
- 2
Remove the cinnamon stick and let the compote cool down. Mix yeast and 1-2 tablespoons sugar. Put flour, remaining sugar, lemon peel and egg into a mixing bowl. Melt butter, add cold milk and pour the lukewarm mixture into the flour.
- 3
Add yeast and knead everything with the dough hooks of the hand mixer to a smooth yeast dough. Cover and leave to rise in a warm place for 30-40 minutes. Grease a fat pan (approx. 35x38 cm).
- 4
Knead the yeast dough again briefly. Roll out a good half of the dough on the fat pan. Spread the compote on top. Roll out the rest of the dough to the size of a baking tray on a floured work surface. Place on the rhubarb layer.
- 5
Press "dents" into the dough with two fingers and sprinkle with almond flakes, remaining sugar (40-50 g) and vanillin sugar. Spread the remaining butter in flakes on the dough.
- 6
Let the cake rise for another 15 minutes. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 30-40 minutes. Remove the cake and let it cool down. Cut into about 24 pieces.
- 7
Serve with whipped cream as desired.
Nutrition Facts
220 kcal
33 g
8 g
5 g
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