Rhubarb Cake

Ingredients

• soft butter (for the springform)
• soft breadcrumbs (for the springform)
• 250 g soft butter
• 200 g sugar
• 1 pinch salt
• 4 eggs
• 2 tsp Baking powder
• 100 g ground almonds (peeled)
• 350 g flour
• 100 ml milk
• flour (for working)
• 750 g rhubarb
• 2 tbsp vanilla sugar
• 1 tsp cinnamon powder
• 2 tbsp Cornstarch
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat. Grease a springform pan with butter and line it with breadcrumbs.

2. 2.

   Beat the butter with sugar and salt until fluffy. Continue beating while gradually adding the eggs. Alternate adding the flour mixed with baking powder and almonds, and the milk, stirring until a smooth, relatively firm dough forms. Take about two-thirds of the dough, roll it on a well-floured work surface to match the pan size, dusting it with flour. Carefully place it in the springform pan and press up the edges. Roll out the remaining dough on a floured surface to the same size.

3. 3.

   Wash, trim, and cut the rhubarb into pieces. Mix with vanilla sugar, cinnamon, and cornstarch. Spread over the base dough and cover with the top dough. Press firmly around the edges and bake for about 50 minutes until golden brown. If the cake darkens too much, cover it with foil.

4. 4.

   Remove the cake from the oven and let it cool. Carefully release it from the pan and dust with powdered sugar before serving.