Butter Cake with Rhubarb
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 2 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 20 g yeast, fresh
- 10 grams sugar
- 250 ml milk, 0.3% fat
- 50 g butter (Mele yourt butter)
- 500g flour
- 1 pinch (s) salt
- 120 g suar
- Lemon zest, grated, or lemon juice
For covering:
- 400 g rhubarb, weihed cleaned
- 20 g suar
- 55 g butter (Mele yourt butter)
- 70 grams sugar
- 15 g vanilla suar
- 50 g flaked almonds
Print Recipe
Pin Recipe Instructions
- Dough:
- Put the yeast with the 10 g sugar in a cup and let it become liquid. Warm the milk and melt the butter in the lukewarm milk. Sift the flour into a bowl. Add salt, lemon and sugar. Add the yeast, which has now become liquid. Now add the milk-butter mixture and knead everything well until you have a smooth dough. Cover and let rise in a warm place for about 60 minutes.
- Knead the dough again and roll it out on a baking sheet lined with baking paper and cover again for 30-40 minutes.
- I always put the baking sheet into a clean yellow sack and seal the end tightly so that the dough doesn`t dry out. After the rising time, prick the dough deeply several times with a fork.
- Covering:
- Cut the cleaned rhubarb into small pieces, briefly scald with boiling water, drain, sprinkle with the 20 g of sugar and set aside. During this time, the rhubarb draws liquid and should be left before preparing the dough, as the rhubarb should steep for about 1.5 hours.
- Now pour off the pulled liquid from the rhubarb and distribute the rhubarb pieces evenly on the dough.
- Spread the almond flakes on the rhubarb, sprinkle the sugar mixed with vanilla sugar over the almonds and finally top with flakes of butter.
- Bake for 30 - 35 minutes at 180 ° C top / bottom heat, keeping an eye on the butter and sugar crust so that it doesn`t get dark. Chopstick sample!
- Cut into pieces of any size and serve lukewarm.
- The cake tastes good even without the rhubarb topping. Then only bake for 20-25 minutes.
- With rhubarb, the whole baking tray has 3,854 kcal and 107.55 g fat / LF 30 = 25.11%
- Without rhubarb, the whole baking tray has 3,722 kcal and 107.15 g fat / LF 30 = 25.91%
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