Apple – Rhubarb – Sheet Cake with Crumble
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g butter
- 200 g suar
- 1 pinch (s) salt
- 4 egg (s)
- 430 g flour
- 100 g almond (s), round
- 1 teaspoon Baking powder
- 250 ml buttermilk
- 300 g rhubarb
- 4 apples, boil-proof
Print Recipe
Pin Recipe Instructions
- Mix 150 grams of butter in a bowl until soft. Stir in 120 grams of sugar and a pinch of salt. Stir in one egg at a time and keep stirring until the mixture is light. Mix 350 grams of flour with the almonds and baking powder and mix in.
- Cut the rhubarb stalks into pieces approx. 2 cm long, cut the apples into approx. 1 cm cubes and mix everything together with the buttermilk into the batter. Place on the baking sheet and smooth out.
- Mix 80 grams of flour, 80 grams of sugar and 50 grams of butter in a small bowl with a fork until the mixture is crumbly. Then spread the crumble on the batter.
- Preheat to 180 degrees, bake for about 40 minutes in the lower part of the oven.
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