Rhubarb butter cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Crumble the yeast into a cup and mix with 1 tablespoon (15 g) of sugar until it becomes liquid. Melt 50 g butter in a saucepan. Put flour, 60 g sugar, 1 packet vanilla sugar, salt and egg in a mixing bowl. Add cold milk to the liquid fat, add the lukewarm mixture and yeast to the flour. Knead with the dough hooks of the hand mixer for about 3 minutes.

2. 2

   Cover with a clean cloth and leave to rise in a warm place for about 30 minutes. In the meantime clean, wash and slice the rhubarb. Bring rhubarb, cherry nectar, 50 g sugar, 2 packets of vanillin sugar, lemon juice and zest to the boil in a pot. Mix cornflour and 100 ml cold water, stir into the compote. Bring to the boil briefly, remove lemon peel and let the compote cool down. Put the yeast dough on a greased, floured baking tray (23 x 38 cm) and press flat with floured hands. Cover the dough and let it rise in a warm place for another 15-20 minutes. Press depressions into the dough and distribute the lukewarm compote in the hollows. Sprinkle the cake thickly with almond flakes and 100 g sugar. Finally, spread 100 g fat in flakes on the cake.

3. 3

   Cover the dough and let it rise in a warm place for another 15-20 minutes. Press depressions into the dough and distribute the lukewarm compote in the hollows. Sprinkle the cake thickly with almond flakes and 100 g sugar. Finally, spread 100 g fat in flakes on the cake. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Let the cake cool down on the baking tray and cut it into pieces. Serve decorated with mint

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
210 kcal

CARBS
28 g

FATS
9 g

PROTEINS
4 g