Summary

Ingredients

For the dough:

• Weighed 500 g rhubarb, cut into 1 cm pieces
• 1 teaspoon sugar
• 100 g butter, soft
• 180 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 1 egg (s)
• 280 g flour, type 405
• 2 teaspoon, heaped baking powder
• 200 ml egg liqueur

For the sprinkles:

• 130 g butter
• 120 g suar
• 2 pinches salt
• 1 packet vanilla sugar
• 200 g flour
• 50 g oat flakes, delicate as flowers

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Instructions

1. Sponge mixture and crumble are just enough for a 28 cm springform pan.
2. First prepare the streusel:
3. Melt 130 g butter in a saucepan over low heat.
4. Stir in 120 g sugar, vanilla sugar and a good pinch of salt. Using a fork, slowly stir the flour and the tender oat flakes into the melted butter. The sprinkles appear as if by themselves.
5. Wash the rhubarb, cut off the leaves and roots. Remove the peel that comes off with the knife. Cut the prepared sticks into small pieces. (1 cm). Pour into a bowl and mix in 1 teaspoon of sugar.
6. For the batter:
7. Weigh out the flour and mix with 2 heaped teaspoons of baking powder.
8. Measure and prepare 200 ml egg liqueur.
9. Mix the softened butter with sugar, a pinch of salt and vanilla sugar. Add the egg and keep stirring until a homogeneous mass is formed. Now work in the flour / baking powder mixture in portions - alternating with the egg liqueur. Continue stirring briefly until the dough falls off the whisk of the mixer and tears heavily.
10. Pour the dough into a greased springform pan and smooth it out. Stir the rhubarb pieces again and spread them on the dough spoon by spoon and press into the dough as much as possible. Crumble the prepared streusel evenly over the top with your hands.
11. Bake the cake at 180 ° C (gas level 2 - 3) in the preheated oven on the 2nd rack from the bottom for approx. 50 - 60 minutes.
12. The sprinkles should be evenly golden yellow. Let the baked cake cool completely in the tin. It is best to put it in a cool place overnight and only take it out of the mold the next day and transfer it to a cake plate.
13. Tip:
14. If you like, you can sift some powdered sugar over the still warm streusel. That makes them a little crispier.
15. A scoop of vanilla ice cream per piece of cake goes well with it - or a whipped cream.