Rhubarb Cake
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 0.5 ½ cube yeast
- 1 pinch (s) salt
- 30 grams sugar
- 40 g butter
- 1 egg (s)
- 50 ml water, lukewarm
- 50 ml milk, lukewarm
For covering:
- 600 g rhubarb, peeled
- 150 grams sugar
- 0.5 liter ½ juice (rhubarb juice), supplemented with milk
- 1 point vanilla pudding powder
For the sprinkles:
- 200 g flour
- 150 g butter, cold
- 100 g suar
- 1 pinch (s) cinnamon
Print Recipe
Pin Recipe Instructions
- Put the flour, salt, butter and sugar in a bowl and make a well. Crumble the yeast in the well, slowly add milk, water and egg and knead. Knead until the dough comes off the edge of the bowl and tears. Cover and let rise at approx. 40 ° C for 45 - 60 minutes.
- Peel the rhubarb, cut into pieces of the same size and put in a bowl with 150 g sugar and let the juice steep. Stir occasionally. The longer it stands, the more juice there is.
- In the meantime you can prepare the streusel. Put all ingredients in a bowl, knead together, then chill.
- Place the risen dough on a baking sheet lined with baking paper and roll out. Cover and let rise for another 15 minutes.
- Pour off the rhubarb juice and add milk to 500 ml. With this and the vanilla pudding powder, make a pudding according to the instructions, add the cut rhubarb and stir. Then distribute on the yeast dough.
- Crumble the crumble dough into crumble with your hand or a mixer and place on top.
- Bake in a preheated oven at 180 ° C for 30 minutes. Each oven heats differently, so it may take a little longer for the crumble to be firm enough for some.
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