Rhubarb cake with almond crumbles

Name: Rhubarb cake with almond crumbles
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 200 ml Milk; 650 g Flour; 1 package (7 g) Dry yeast; 250 g Sugar; 1 egg (size M); 275 g soft butter; 100 g crushed almonds; 1.25 kg Rhubarb; 150 ml Rhubarb nectar; 1 package Vanillin sugar; 20 g Cornstarch; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

200 ml Milk
650 g Flour
1 package (7 g) Dry yeast
250 g Sugar
1 egg (size M)
275 g soft butter
100 g crushed almonds
1.25 kg Rhubarb
150 ml Rhubarb nectar
1 package Vanillin sugar
20 g Cornstarch
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
For the dough, warm milk lukewarm. Mix 400 g flour, yeast and 50 g sugar in a bowl. Add the egg, 100 g butter and milk and knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 1 hour. Knead 250 g flour, 100 g sugar, almonds and 175 g butter into crumbles. Put the crumbles in a cool place
2
Wash, clean and cut the rhubarb into pieces. Boil up the rhubarb nectar, vanilla sugar and 100 g sugar. Add the rhubarb pieces and simmer for about 3 minutes. Stir starch and 2 tbsp. water until smooth, thicken compote with it. Simmer for about 1 minute, stirring occasionally, then let cool off.
3
Roll out the dough rectangularly on a floured work surface (approx. 32 x 39 cm). Grease the fat pan of the oven and sprinkle with flour. Put the dough on the fat pan and let it rise for about 20 minutes
4
First spread compote, then crumble on top and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes. Remove the cake and let it cool down on a cake rack. Whipped cream tastes good with it
5
waiting time approx. 1 1/4 hours