Rhubarb cake with marzipan crumble

Name: Rhubarb cake with marzipan crumble
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 1.5 kg Rhubarb; 200 g Marzipan raw mass; 350 g soft butter or margarine; 275 g Sugar; 450 g Flour; 5 Eggs (size M); 50 g Cornstarch; 3 TSP Baking Powder; 2-3 TABLESPOONS pink sugar for sprinkling (alternatively white sugar); 7-10 Tbsp Melissa; 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

1.5 kg Rhubarb
200 g Marzipan raw mass
350 g soft butter or margarine
275 g Sugar
450 g Flour
5 Eggs (size M)
50 g Cornstarch
3 TSP Baking Powder
2-3 TABLESPOONS pink sugar for sprinkling (alternatively white sugar)
7-10 Tbsp Melissa
7-10 Tbsp Grease

Directions

1
Clean and wash the rhubarb and cut it into pieces about 1.5 cm wide. For the crumbles, roughly grate marzipan. Put 100 g fat in flakes, 75 g sugar and 150 g flour in a bowl. Knead into crumbles with the dough hooks of the hand mixer. For the sponge mixture mix 250 g fat and 200 g sugar with the whisks of the hand mixer until creamy. Stir in the eggs one after the other. Mix 300 g flour, starch and baking powder, stir briefly into the dough.
2
Put the dough into a greased fat pan of the oven and smooth it down. Spread the rhubarb on top and sprinkle with crumbles. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes. Let it cool down. Cut cake into pieces, sprinkle with pink sugar and decorate with lemon balm. Whipped cream tastes good with it