Summary

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

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Instructions

1. The amount is calculated for a sheet of approx. 30 x 30cm.
2. Mix 240 ml milk with lemon juice, let stand briefly.
3. Mix together margarine, vanilla sugar and 120 g sugar, add egg, stir in well.
4. Mix the flour, baking soda and salt in another bowl.
5. Stir the flour mixture alternately with the lemon juice milk into the margarine mixture. Finally fold in the rhubarb pieces,
6. Spread the dough on the baking sheet.
7. For the streusel mix 80g sugar and cinnamon and spread over the dough.
8. Bake at 170 ° for about 35 minutes.
9. Take out, leave in the tray, allow to cool slightly
10. 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.
11. A few more tips:
12. - also works with buttermilk
13. - Cinnamon can be replaced with vanilla sugar.
14. Please don`t be frightened if you pour the icing on it, the cake won`t get mushy, everything is soaked in wonderfully.