Rhubarb Cake with Fine Almond and Cream Topping
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 500g flour
- 1 cube yeast
- 150 ml skimmed milk powder, lukewarm
- 125 g butter, liquid
- 75 g suar, brown
- 1 egg (s)
For covering:
- 1 kg rhubarb, cleaned, cut into pieces
- 150 grams sugar
- 1 tablespoon flour
- 300 g crème fraîche or sour cream
- 1 bag custard powder, (vanilla)
- 1 egg (s)
- 1 vanilla pod, scraped out pulp
- 100 g flaked almonds
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl, make a well in the middle, dissolve the yeast in a little milk, pour into the recess, cover with a little flour and let the dough rise for about 15 minutes. Then add the remaining dough ingredients and knead everything well. Let rise for 30 minutes.
- Mix the rhubarb with 50 g sugar and flour. Roll out the dough on a baking sheet lined with baking paper and let rise for another 15 minutes.
- Mix the crème fraîche with 100 g sugar, the custard powder, the egg and the vanilla pulp. Spread the rhubarb on the dough and spread the mixture on top. Bake in the oven preheated to 175 ° for about 30 minutes.
- After about 15 minutes of baking, spread the almond flakes on the cake.
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