Rhubarb butter cake from tray with almond crust

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
4 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 1
  • 1/4 l Milk
  • 1 cube (42 g) Yeast
  • 500 g Flour
  • 1 egg (size M)
  • 230 g Sugar
  • 1 pinch Salt
  • 200 g soft butter
  • 1 kg Rhubarb
  • 150 g flaked almonds
  • 7-10 Tbsp Grease

Directions

  1. 1

    Warm the milk, crumble the yeast finely and dissolve in it. Put flour, egg, 100 g sugar, salt and 100 g soft butter in a mixing bowl. Add yeast milk and mix all ingredients with the dough hook of the hand mixer to a smooth dough. Cover the yeast dough and let it rise in a warm place for about 30 minutes. In the meantime, wash and clean the rhubarb and cut it into pieces about 2 cm long.

  2. 2

    Carefully knead the remaining soft butter, 30 g sugar and almond flakes. Knead yeast dough again. Grease a fat pan of the oven (approx. 32x39 cm). Roll out the yeast dough to a rectangle (approx. 33x40 cm) and line a fat pan with it. Cover the pan again and let it rise for about 15 minutes. Spread the rhubarb evenly on the dough. Sprinkle the rest of the sugar over it. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 25 minutes. After half the baking time, spread the almond butter on the dough.

  3. 3

    Spread the rhubarb evenly on the dough. Sprinkle the rest of the sugar over it. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 25 minutes. After half the baking time, spread the almond butter on the dough. Whipped cream tastes good with it. Results in about 16 pieces

Nutrition Facts

KCAL
330 kcal
CARBS
38 g
FATS
17 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesCakeCake

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