Rhubarb crumble cake

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Grease a fat pan (approx. 32x39 cm; approx. 3.5 cm deep) and dust with flour. Warm milk and 100 g sugar lukewarm. Crumble yeast into it and dissolve it.

2. 2

   Pour 500 g flour, 60 g butter and 2 eggs into a mixing bowl. Add yeast milk and knead everything with the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes.

3. 3

   Clean, wash and cut the rhubarb into pieces. Bring to the boil with 200 ml water and 75 g sugar and then steam for about 3 minutes (it should be cooked but not crumbled). Lift out the rhubarb.

4. 4

   Mix starch and 5 tablespoons of water. Boil up the rhubarb stock. Stir in the starch and bring to the boil again briefly. Add the rhubarb pieces. Let it cool down.

5. 5

   Roughly grate the marzipan. Knead 250 g flour, 125 g sugar, marzipan flakes, 150 g butter in flakes and 1 egg first with the dough hooks of the hand mixer and then briefly with your hands to form crumbles.

6. 6

   Knead yeast dough with floured hands again. Dust with some flour and roll out on the fat pan. Press on the edge with your hands. Let it rise again for about 30 minutes.

7. 7

   Spread the rhubarb compote on the dough. Sprinkle the crumbled dough on top, rubbing it between your fingers. Bake in the preheated oven (electric range: 175°C/circulating air: 150°C/gas: level 2) for approx. 40 minutes.

8. 8

   Let it cool down.

Nutrition Facts

KCAL
270 kcal

CARBS
39 g

FATS
10 g

PROTEINS
5 g