Strawberry-rhubarb crumble cake

Name: Strawberry-rhubarb crumble cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 450 g Flour; 2 packages Bourbon vanilla sugar; 400 g Sugar; 7-10 Tbsp Salt; 400 g Butter or margarine; 500 g Rhubarb; 800 g Strawberries; 4 Eggs (size M); 75 g Cornstarch; 1 package Baking Powder; 75 g flaked almonds; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

450 g Flour
2 packages Bourbon vanilla sugar
400 g Sugar
7-10 Tbsp Salt
400 g Butter or margarine
500 g Rhubarb
800 g Strawberries
4 Eggs (size M)
75 g Cornstarch
1 package Baking Powder
75 g flaked almonds
7-10 Tbsp Grease

Directions

1
For the crumbles, place 200 g flour, 1 packet of vanilla sugar, 150 g sugar, 1 pinch of salt and 150 g fat in flakes in a bowl and work into crumbles with your hands. Put them in a cold place.
2
Clean, wash and cut the rhubarb into pieces. Wash, clean and halve the strawberries. For the base, mix 250 g fat, 250 g sugar, 1 pinch of salt and 1 packet of vanilla sugar with the whisks of the hand mixer until creamy.
3
Stir in the eggs one by one. Mix 250 g flour, starch and baking powder and stir in. Put the dough on a greased fat pan of the oven (32 x 39 cm) and smooth it down. Spread strawberries and rhubarb on top.
4
Sprinkle with crumbles and almond flakes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes. Take the cake out of the oven, let it cool down and cut it into pieces.
5
Whipped cream is delicious with it.