Rhubarb Sheet Cake with Sprinkles

Summary

Prep Time	50 mins
Total Time	1 hr 50 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the yeast dough:

For the filling: (curd mass)

For the sprinkles:

200 g flour
120 g butter, melt
80 g suar
1 egg yolk

For covering:

1 kg rhubarb
3 tablespoon sugar
little water

Instructions

Cut the rhubarb into small pieces, mix with the sugar and let the juice steep. Bring to the boil briefly and then let cool down.
Make a yeast dough and let rise for 30 minutes covered. For the quark mixture, mix together the butter, 1 egg, powdered sugar, lemon juice and zest. Gradually stir in the remaining eggs, add the quark and starch.
For the crumble, use flour, sugar, egg yolk and butter. Roll out the yeast dough in a greased drip pan, spread the quark mixture over it. Now distribute the rhubarb evenly and finally the crumble. Let rise for another 20 minutes.
Now bake for about 45 minutes at 180-190 ° C top / bottom heat or 170 ° C fan oven.

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