Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 150 grams flour
- 50 g cornstarch
- 60 g suar
- 1 packet vanilla sugar
- 1 ½ teaspoon baking powder
- 100 g mararine
- 2 egg (s)
- some water
- 750 g rhubarb
- 100 g whole wheat flour
- 80 g suar
- 80 g butter
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Clean and wash the rhubarb and cut the stalks into 1 cm long pieces.
- Make a batter from flour, cornstarch, sugar, vanilla sugar, baking powder, margarine, eggs and a little water. Spread the dough in a greased springform pan (26 cm) and distribute the rhubarb evenly on top.
- For the crumble, knead the whole wheat flour with 80 g sugar and 80 g butter. Then distribute it evenly on the cake.
- Bake in the preheated oven at 150 ° C for approx. 80 minutes. Then remove from the springform pan.
- Tip: When the rhubarb season is over, the cake also tastes good with other fruit. We like to make it with apricots. With apples you don`t need crumble, just a lot of fruit.
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