Summary

Ingredients

For the dough:

• 375 grams flour
• 375 ml buttermilk
• 2 packs vanilla sugar
• 3 egg (s)
• 220 g suar
• 1 packet baking powder

For covering:

• 40 g almond (s), sliced, peeled
• 1 tablespoon sugar

For the cast:

• 65 ml cream
• 30 g butter

For covering:

• 400 g rhubarb, (cut into pieces)
• 2 tablespoon sugar

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Instructions

1. Wash and peel the rhubarb and cut into 1cm wide pieces. Mix with 2 level tablespoons of sugar in a bowl and let steep until ready to use.
2. For the dough, beat the eggs with the sugar and vanilla sugar until frothy. Stir in the buttermilk. Mix the flour with the baking powder and stir in a tablespoon at a time. Put the dough on a greased baking sheet (I used 38x35cm), smooth it out and spread the rhubarb pieces on top.
3. Bake in a preheated oven at 180 ° C for 35 minutes.
4. For the topping, mix the almond flakes with sugar and after 15 minutes of baking time spread on the cake, bake ready.
5. For the topping, briefly bring the cream with the butter to the boil and use a tablespoon to spread over the hot cake immediately after baking. Let cool down and then enjoy !!
6. Tips:
7. You can of course change the topping and use more or less sugar and almonds. However, it was enough for us. The topping makes the cake a little juicier, but if that`s too high in calories, you can of course leave it out.