Fresh rhubarb gives the cake a tart-sweet flavor.
- Servings: 12
- Prep time: 30 min.
- Cooking time: 50 min.
Ingredients
Cake
- 1 kg rhubarb
- 500 g flour
- 250 g butter
- 200 g powdered sugar
- 120 ml milk
- 4 eggs
- 1 packet baking powder
- 1 packet vanilla sugar
- 1 pinch salt
Crumble
- 250 g flour
- 250 g butter
- 180 g sugar
Preparation
- Wash, peel, and cut the rhubarb into bite-sized pieces
- Preheat oven to 180 degrees
- Beat butter, eggs, powdered sugar, and vanilla sugar until fluffy with a mixer
- Mix baking powder with flour, add to the batter spoonful by spoonful, and add milk
- Stir the batter until smooth and spread onto a flat baking sheet lined with parchment paper
- Distribute the rhubarb evenly over the batter
- Knead flour, butter, and sugar into a firm dough and shape into crumbles with your hands
- Distribute the crumbles evenly over the sheet and bake the cake for 50 min.
- Enjoy!
