Rhubarb Sheet Cake with Cinnamon Sugar Crumble and Milk Icing
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 120 g mararine
- 220 g suar (80 for the crumble, 20 for the toppin)
- 1 egg (s)
- 240 ml milk
- 1 teaspoon lemon juice
- 0.5 ½ point vanilla sugar
- 250 g flour
- 1 pinch (s) salt
- 5 g bakin soda
- 260 g rhubarb, cut into small pieces, mix in a bowl with 2 tablespoons suar
- 0.5 teaspoon ½ cinnamon, ground (more or less depending on your taste)
- 150 ml milk, for the icing
- 0.5 ½ point vanilla sugar, for the topping
Print Recipe
Pin Recipe Instructions
- The amount is calculated for a sheet of approx. 30 x 30cm.
- Mix 240 ml milk with lemon juice, let stand briefly.
- Mix together margarine, vanilla sugar and 120 g sugar, add egg, stir in well.
- Mix the flour, baking soda and salt in another bowl.
- Stir the flour mixture alternately with the lemon juice milk into the margarine mixture. Finally fold in the rhubarb pieces,
- Spread the dough on the baking sheet.
- For the streusel mix 80g sugar and cinnamon and spread over the dough.
- Bake at 170 ° for about 35 minutes.
- Take out, leave in the tray, allow to cool slightly
- For the topping, briefly heat the milk, sugar and vanilla sugar until the sugar has dissolved. Spread the icing over the cake with a spoon.
- A few more tips:
- - also works with buttermilk
- - Cinnamon can be replaced with vanilla sugar.
- Please don`t be frightened if you pour the icing on it, the cake won`t get mushy, everything is soaked in wonderfully.
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