Rhubarb crumble cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash lemon hot and rub dry. Grate 1/2 of the peel thinly. Halve the lemon and squeeze 1 half. Knead 125 g butter, 100 g sugar, 150 g flour and lemon zest first with the dough hooks of the hand mixer, then with your hands to crumbles. Put the crumbles in a cool place.

2. 2

   Roast the grated coconut in a pan without fat, remove. Wash and clean the rhubarb and cut it into pieces about 0.5 cm wide. Cut 150 g butter into pieces. Cream butter, vanilla sugar and 150 g sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix 250 g flour, grated coconut and baking powder and stir in alternately with 2 tbsp. lemon juice and liqueur. Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour. Spread rhubarb on top. Spread crumbles on the rhubarb and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes (test with sticks).

3. 3

   lemon juice and liqueur. Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour. Spread rhubarb on top. Spread crumbles on the rhubarb and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes (test with sticks). Remove the cake, remove from the edge and let it cool on a cake rack. Dust the cake with icing sugar before serving. Whipped cream tastes good with it

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
320 kcal

CARBS
35 g

FATS
18 g

PROTEINS
4 g