Rhubarb cake with cinnamon sprinkles

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
4.2 22
Finally rhubarb pie again! Because this one is twice as tasty thanks to crispy cinnamon sprinkles, we bake a whole sheet of it right away.
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 30
  • 1 kg Rhubarb
  • 450 g Flour
  • 1 TEASPOON Cinnamon
  • 425 g Sugar
  • 1 pinch Salt
  • 450 g Butter or margarine
  • 1 package Vanillin sugar
  • 4 Eggs (size M)
  • 75 g Cornstarch
  • 1 package Baking Powder
  • 75 g flaked almonds
  • 7-10 Tbsp Grease

Directions

  1. 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. 2

    For the base, beat 250 g fat, 250 g sugar, salt and vanillin sugar with the whisks 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. 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. 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. Tastes delicious lukewarm.

Nutrition Facts

KCAL
260 kcal
CARBS
28 g
FATS
15 g
PROTEINS
2 g

Categories & Tags

Cakes & PastriesSummerCake