Rhubarb crumble cake

Name: Rhubarb crumble cake
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 750 g Rhubarb; 375 g Flour; 200 g Sugar; 150 g Butter or margarine; 50 g Marzipan raw mass; 3 Eggs (size M); 1/2 package Baking Powder; 7-10 Tbsp grated rind of 1 untreated lemon; 3 TABLESPOONS Melt flakes; 4-5 Tbsp Milk; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

750 g Rhubarb
375 g Flour
200 g Sugar
150 g Butter or margarine
50 g Marzipan raw mass
3 Eggs (size M)
1/2 package Baking Powder
7-10 Tbsp grated rind of 1 untreated lemon
3 TABLESPOONS Melt flakes
4-5 Tbsp Milk
7-10 Tbsp Icing sugar
baking paper

Directions

1
Clean, wash and cut the rhubarb into small pieces. For the crumbles, mix 125 grams of flour and 75 grams of sugar. Melt 75 grams of fat, add and knead into crumbles. For the sponge cake dice marzipan. Beat with remaining fat and sugar until foamy. Stir in eggs one by one. Mix remaining flour, baking powder, grated lemon peel and melting flakes.
2
Alternately stir in with the milk. Fill the dough into a springform pan (24 cm Ø) lined with baking paper. Spread rhubarb on top. Sprinkle with crumbles and bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 1 1/4 hours. Let cool and serve dusted with icing sugar. Results in twelve pieces