Summary

Ingredients

• 1.2 kg rhubarb
• 400 g flour, smooth
• 7 g bakin powder
• 250 g butter
• 280 g powdered suar
• 0.5 ½ pack vanilla sugar
• 1 pinch (s) salt
• 0.5 ½ lemon (s), the zest, grated
• 5 medium egg (s)
• 125 ml milk, lukewarm

For the sprinkles:

• 200 g flour, smooth
• 150 grams sugar
• 0.5 ½ pack vanilla sugar
• 1 pinch (s) salt
• 1 pinch cinnamon
• 150 g butter, cold

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Instructions

1. For the streusel, sieve the flour into a bowl, add the sugar, vanilla sugar, cinnamon and salt. Cut the butter into small pieces, mix with the flour and rub into coarse crumbs between the palms of the hands. Spread the streusel on a plate and chill.
2. Wash and clean the rhubarb, peel off the skin and cut into pieces approx. 1 cm long.
3. Line a baking sheet with a high rim with parchment paper. Preheat the oven to 180 ° C.
4. Sieve the flour with baking powder. Mix the soft butter with icing sugar, vanilla sugar, salt and grated lemon zest until creamy. Gradually mix in the eggs and stir the mixture until very frothy (food processor 5 min, hand mixer 10 min). Stir in flour and milk alternately.
5. Spread the dough on the baking sheet, cover evenly with rhubarb and sprinkle with crumble. Bake cakes for 55 - 60 minutes (middle rack).
6. Let the cake cool, sprinkle with icing sugar and cut into pieces.