Crumble Rhubarb Cake

Name: Crumble Rhubarb Cake
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 1 cube (42 g) Yeast; 1 TABLESPOON + 225 g sugar; 250 ml Milk; 800 g Flour; 750 g Rhubarb; 100 g Raspberry Jam; 200 g Butter; 75 g crunchy oats; 100 g crushed almonds; 7-10 Tbsp Fat and flour

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

1 cube (42 g) Yeast
1 TABLESPOON + 225 g sugar
250 ml Milk
800 g Flour
750 g Rhubarb
100 g Raspberry Jam
200 g Butter
75 g crunchy oats
100 g crushed almonds
7-10 Tbsp Fat and flour

Directions

1
For the dough, knead yeast with 1 tbsp. sugar and let stand for about 5 minutes until the yeast is liquid. Warm the milk lukewarm. Knead 500 g flour, 75 g sugar, milk and yeast with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise in a warm place for about 1 hour
2
Clean, wash and cut the rhubarb into pieces of about 3 cm. Mix raspberry jam and rhubarb. Melt butter for the crumbles. Mix 300 g flour, 150 g sugar, oat flakes, 50 g almonds and liquid butter with the dough hooks of the hand mixer to make crumbles
3
Roll out the yeast dough on a greased baking tray (32 x 39 cm) sprinkled with flour. Sprinkle with remaining almonds. Spread rhubarb and crumbles evenly on top. Leave to rise for a further 30 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 35 minutes. Take the cake out of the oven, let it cool down and cut it into pieces
4
waiting time approx. 1 1/4 hours