Rhubarb crumble cake

Name: Rhubarb crumble cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 1/8 l Milk; 500 g Flour; 1/2 cube (21 g) fresh yeast; 250 g Sugar; 1 pinch Salt; 2 packages Vanillin sugar; 2 Eggs (size M); 150 g Butter or margarine; 1.25 kg Rhubarb; 1 TEASPOON Baking Powder; 2 TABLESPOONS Sugar crystals; 7-10 Tbsp Grease

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

1/8 l Milk
500 g Flour
1/2 cube (21 g) fresh yeast
250 g Sugar
1 pinch Salt
2 packages Vanillin sugar
2 Eggs (size M)
150 g Butter or margarine
1.25 kg Rhubarb
1 TEASPOON Baking Powder
2 TABLESPOONS Sugar crystals
7-10 Tbsp Grease

Directions

1
Warm up the milk. Put 250 g flour in a bowl, make a depression in the middle, crumble yeast into it. Add 4 tablespoons of warm milk and 1 teaspoon of sugar and mix gently. Melt 50 g fat in remaining milk.
2
Place 45 g sugar, salt, 1 packet of vanilla sugar, 1 egg and the milk-fat mixture in the bowl and work into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes.
3
In the meantime, clean and wash the rhubarb, cut it into pieces and sprinkle with 100 g sugar. Mix the remaining flour, sugar, egg, vanillin sugar and baking powder. Melt the remaining fat, add it and work it into crumbles with the dough hook of the hand mixer.
4
Knead the yeast dough well again and roll out on a greased baking tray. Spread rhubarb on top. Sprinkle with crumbles. Bake in the preheated oven (electric: 200°C/ gas: level 3) for about 30 minutes.
5
Take the cake out of the oven, let it cool down a bit and sprinkle with sugar crystals. Makes 24 pieces.