Juicy rhubarb nearness

Ingredients

Directions

1. 1

   For the yeast dough mix flour and salt in a mixing bowl. Warm the milk, crumble the yeast into it and dissolve it in it. Add fat, 25 g sugar and the yeast milk to the flour. Mix to a smooth dough with the dough hooks of the hand mixer.

2. 2

   Let the dough rise in a warm place for about 30 minutes. In the meantime clean and wash the Rharbarber and cut it into 3-4 cm long pieces. Drain well. To make the custard, mix the eggs, sour cream, custard powder, vanillin sugar and remaining sugar with the whisk of the hand mixer.

3. 3

   Knead the dough again well and roll out into a circle (approx. 33 cm Ø) on a floured work surface. Pour the dough into a baking tin lined with baking paper with a twist-off base (28.5 cm Ø) and leave to rise in a warm place for another 15 minutes.

4. 4

   Spread the Rharbarber on the dough and pour over the sand casting. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 1 hour. If necessary, cover the cake halfway through the baking time.

5. 5

   Remove the cake from the oven and dust the edge with icing sugar. Decorate as desired with lemon balm. Serve with whipped cream.