Rhubarb cake with butter crumbles

Name: Rhubarb cake with butter crumbles
Yield: 1
Ingredients: 7-10 Tbsp slightly + 125 g + 150 g soft butter; 150 g + 250 g flour; 100 g + 125 g sugar; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 700 g Rhubarb; 100 g Marzipan raw mass; 4 Eggs (Gr. M); 2 coated Tsp Baking Powder; 150 ml Milk; 250 g Fresh cream; 1 package Sauce powder vanilla; 2-3 TABLESPOONS Icing sugar; 7-10 Tbsp Sugar crystals

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

7-10 Tbsp slightly + 125 g + 150 g soft butter
150 g + 250 g flour
100 g + 125 g sugar
2 packages Vanillin sugar
7-10 Tbsp Salt
700 g Rhubarb
100 g Marzipan raw mass
4 Eggs (Gr. M)
2 coated Tsp Baking Powder
150 ml Milk
250 g Fresh cream
1 package Sauce powder vanilla
2-3 TABLESPOONS Icing sugar
7-10 Tbsp Sugar crystals

Directions

1
Grease the spring plate (28 cm Ø) or spring form. Knead 150 g flour, 100 g sugar, 1 vanillin sugar, 1 pinch of salt and 125 g butter in flakes first with a hand mixer, then briefly with your hands to form crumbles
2
Clean and wash the rhubarb and cut it into pieces about 1 cm wide. Coarsely grate marzipan. Mix with 150 g butter, 125 g sugar, 1 vanillin sugar and 1 pinch of salt until creamy. Stir in the eggs one by one. Mix 250 g flour and baking powder and stir in briefly, alternating with the milk
3
Spread the sponge mixture into the mould. Mix crème fraîche, sauce powder and 2 tablespoons icing sugar briefly. Mix with rhubarb. Spread on the dough. Sprinkle the crumbles on top and grate between your fingers. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/ gas: level 2) for 1-1¼ hours. Let cool off. Sprinkle the cake with icing and decorating sugar