Rhubarb Cake

Ingredients

• 280 g flour
• 0.5 tsp lemon zest
• 90 g sugar
• 1 pinch salt
• 1 egg
• 180 g butter
• flour (for working surface)
• butter (for pan)
• 700 g rhubarb
• 180 g sugar
• 1 packet vanilla pudding powder (for 500 ml liquid)
• 3 tbsp breadcrumbs
• 20 g melted butter
• 2 tbsp sugar

Instructions

1. 1.

   Mix the flour with lemon zest, sugar and a pinch of salt; sift onto the work surface. Create a well in the center, crack the egg into it and scatter butter pieces around the well. Quickly knead by hand into a smooth dough, shape into a ball, wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Preheat the oven to 180 °C (convection).

3. 3.

   Wash, trim and cut the rhubarb diagonally into pieces about 3–4 cm long. Mix with sugar and pudding powder.

4. 4.

   Roll two‑thirds of the dough on a floured surface and line a greased tart pan with it. Sprinkle the base with breadcrumbs and arrange the rhubarb on top.

5. 5.

   Roll the remaining dough thinly, cut into 1.5 cm wide strips, lay them in a crisscross pattern over the rhubarb, brush with melted butter and sprinkle with sugar. Bake in the preheated oven for 30–35 minutes.

6. 6.

   Remove from the oven and serve warm or cold.