Rhubarb Cake

Ingredients

• 250 ml milk
• 20 g fresh yeast
• 500 g flour
• 1 pinch sugar
• 100 g butter
• 80 g sugar
• 1 pinch salt
• 2 Eggs
• 1 kg rhubarb
• 3 tbsp breadcrumbs
• 4 tbsp sugar
• powdered sugar (for dusting)
• 200 g butter
• 250 g flour
• 200 g sugar

Instructions

1. 1.

   Dissolve yeast in milk with a little sugar, knead well with flour, sugar, salt and eggs, cover and let rise in a warm place until the dough volume has roughly doubled.

2. 2.

   Wash, peel and cut rhubarb into small pieces. Mix thoroughly with sugar.

3. 3.

   Place dough on a baking sheet lined with parchment paper, spread evenly with floured hands, sprinkle breadcrumbs and top with rhubarb pieces. Cover and let rest for 10-15 minutes.

4. 4.

   For the crumble mix flour and sugar with melted butter until crumbly; scatter over the rhubarb cake.

5. 5.

   Bake in preheated oven at 180 °C on the middle rack for about 35 minutes until golden yellow. Serve dusted with powdered sugar.