Rhubarb – Coconut – Crumble Cake

Summary

Ingredients

For the dough:

• 150 g butter
• 150 g powdered suar
• 3 egg (s)
• 300 grams flour
• 0.5 ½ point baking powder
• 1 point vanilla sugar
• Milk, as needed

For covering:

• 1.3 kg rhubarb
• 2 tablespoon sugar

For the sprinkles:

• 100 g butter, cold, cut into pieces
• 80 g desiccated coconut
• 100 g suar
• 150 grams flour

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Instructions

1. Quickly crumble all the ingredients for the crumble together to form medium-sized chunks and then place them in a bowl in the refrigerator.
2. Roughly clean and peel the rhubarb, cut into pieces that are centimeter thick and not too large, and stir in 2 tablespoons of sugar.
3. For the dough, beat the butter, powdered sugar, vanilla sugar and eggs until creamy, stir in the flour and baking powder. If the batter is too firm, add a little milk.
4. Spread the mixture on the baking tray lined with baking paper, distribute the rhubarb and finally the crumble evenly on top and bake in the preheated oven at 170 ° C for about 45 minutes until the crumble is golden yellow and crispy.