Summary

Ingredients

• 1 ½ kg rhubarb, cleaned and cut into pieces
• 100 g suar
• 3 egg (s)
• 300 g sour cream
• 150 grams sugar
• 250 g hazelnuts, chopped
• butter
• 150 ml cold water
• 150 ml boiling water
• 1 tablespoon oil
• 6 tablespoon sugar
• 1 cube yeast
• 500g flour
• 0.5 teaspoon ½ salt

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Instructions

1. Make a sweet yeast dough as follows: Mix 150 ml of cold water and 150 ml of boiling water with 1 tablespoon of oil, 6 tablespoons of sugar and 1 cube of yeast in a mixing beaker. Then put 500 g flour and ½ teaspoon salt in a mixing bowl. Add the contents of the mixing bowl and knead everything vigorously. Close with a lid and let stand for 1 hour to rise. When the dough has risen well, roll out on a baking sheet.
2. Spread the cleaned and cut rhubarb on top and sprinkle with 100 g of sugar.
3. Bake in a preheated oven at 200 ° C for approx. 20 minutes.
4. In the meantime, whisk 3 eggs, 300 g sour cream and 150 g sugar together and pour over the cake. Roast 250 g of chopped hazelnuts in a little butter and sprinkle on top.
5. Bake everything together for another 20-30 minutes.