Rhubarb Cake with Sprinkles
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 3 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 850 g flour
- 450 g butter
- 450 g suar
- 2 egg yolks
- 2 kg rhubarb
- 1 packet vanilla sugar
Print Recipe
Pin Recipe Instructions
- Sift 500 g flour on a baking board. Spread 250 g of butter in flakes on the flour, sprinkle 250 g of sugar on top and place the egg yolks in the middle. With your hands as cool as possible, knead the ingredients quickly from the inside out to make a shortcrust pastry. Let the dough rest in aluminum foil for 2 hours in the refrigerator.
- Wash the rhubarb and peel off the thin outer skin from top to bottom. Cut the rhubarb stalks into pieces about 5 cm long.
- Roll out the dough on a floured surface. Loosely roll up the pastry sheet, place it on the baking sheet and roll it apart again. Prick several times with a fork. Cover the dough base thickly and evenly with the rhubarb.
- Grind 350 g of flour with 200 g of sugar, the vanilla sugar and 200 g of butter, which is as soft as possible, to make crumbles. Spread the sprinkles generously on the rhubarb.
- Heat the oven to 200 degrees and bake the cake on the middle rack for about 30 minutes. Depending on how dark the sprinkles should be, maybe a little longer or a little shorter.
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