Rhubarb cake with cinnamon crumbles

Name: Rhubarb cake with cinnamon crumbles
Cook time: 1 h
Total time: 1 h
Yield: 30
Ingredients: 1 kg Rhubarb; 450 g Flour; 1 TEASPOON Cinnamon; 425 g Sugar; 1 pinch Salt; 450 g lactose-free butter; 4 Eggs (size M); 75 g Cornstarch; 1 package Baking Powder; 75 g flaked almonds; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 30

1 kg Rhubarb
450 g Flour
1 TEASPOON Cinnamon
425 g Sugar
1 pinch Salt
450 g lactose-free butter
4 Eggs (size M)
75 g Cornstarch
1 package Baking Powder
75 g flaked almonds
7-10 Tbsp Grease

Directions

1
Clean, wash and cut the rhubarb into pieces. For the crumbles, put 200 g flour, cinnamon, 150 g sugar, salt and 150 g fat in flakes in a bowl and work into crumbles with your hands.
2
For the base, mix 250 g fat, 250 g sugar and salt with the whisk of the hand mixer until foamy. Stir in the eggs one after the other. Mix 250 g flour, starch and baking powder, add and stir in.
3
Put the dough on a greased baking tray (32 x 39 cm), smooth it down and spread rhubarb on top. Sprinkle crumbles and flaked almonds on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 35 minutes.
4
Meanwhile melt 50 g butter and sprinkle the cake with it about 5 minutes before the end of the baking time. Remove the cake from the oven, place it on a cake rack and sprinkle with 25 g sugar. Let the cake cool down and cut it into pieces.
5
Tastes delicious lukewarm.