Summary

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

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Instructions

1. Clean and wash the rhubarb and cut the stalks into 1 cm long pieces.
2. 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.
3. For the crumble, knead the whole wheat flour with 80 g sugar and 80 g butter. Then distribute it evenly on the cake.
4. Bake in the preheated oven at 150 ° C for approx. 80 minutes. Then remove from the springform pan.
5. 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.