Sunken rhubarb cake

Name: Sunken rhubarb cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 375 g Rhubarb; 75 g Butter or margarine; 150 g Sugar; 1 pinch Salt; 1 Bottle of butter-vanilla flavour; 3 Eggs (size M); 250 g Flour; 1/2 package Baking Powder; 3 TABLESPOONS Wholegrain oat flakes; 50 g Amaretti (Italian almond pastry); 1-2 TABLESPOONS redcurrant jelly; 7-10 Tbsp Hail and icing sugar; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

375 g Rhubarb
75 g Butter or margarine
150 g Sugar
1 pinch Salt
1 Bottle of butter-vanilla flavour
3 Eggs (size M)
250 g Flour
1/2 package Baking Powder
3 TABLESPOONS Wholegrain oat flakes
50 g Amaretti (Italian almond pastry)
1-2 TABLESPOONS redcurrant jelly
7-10 Tbsp Hail and icing sugar
7-10 Tbsp Fat and breadcrumbs

Directions

1
Clean, wash, drain and cut the rhubarb into pieces of about 2 cm. For the dough, mix the fat and sugar with the whisk of the hand mixer until creamy. Add spices. Stir in eggs one by one.
2
Mix flour, baking powder and oat flakes, stir in. Pour the dough into a greased springform pan (24 cm Ø) sprinkled with breadcrumbs. Mix rhubarb and amaretti and spread on top. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 70 minutes.
3
Cover in between if necessary. Let it cool down afterwards. Warm the jelly and spread it on the cake. Serve sprinkled with hail and icing sugar. Makes about 12 pieces.