Rhubarb Cake with Crumb Topping
Quick dessert: rhubarb cake with crumb topping is perfect for gifting, bringing, and snacking.
Ingredients
- 42 g yeast
- 200 ml lukewarm milk
- 500 g flour
- 100 g sugar
- 1 egg
- 1 egg yolk
- 10 g salt
- 10 ml rum
- 70 g softened butter
- butter (for the baking sheet)
- flour (for the baking sheet)
- 75 g sponge cake crumbs
- 1.2 kg rhubarb
- 2 packets vanilla sugar
- 100 g flour
- 100 g ground almond kernels
- 50 g sugar
- 100 g butter
- powdered sugar (for dusting)
Instructions
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1.
Preheat the oven to 180°C fan-forced. Grease a baking sheet (40x30 cm) with butter and dust with flour.
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2.
Dissolve the yeast in the milk. Sift the flour and combine it with the yeast-milk mixture, sugar, egg, yolk, salt, rum, and softened butter into a smooth dough. Cover and let rise to twice its volume in a warm, draft-free place for about 45 minutes.
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3.
Prepare the crumb topping from the listed ingredients: knead all components into a dough, repeatedly rubbing it between two hands until it reaches a crumbly consistency. Keep covered in the refrigerator.
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4.
Knead the dough again and allow it to rise for another 15 minutes. Then roll it out evenly to sheet size and place on the baking sheet, forming a rim and pricking it several times with a fork. Sprinkle the bottom with crumbs. Wash, trim, and cut the rhubarb into 2-2 cm pieces. Mix with vanilla sugar and spread evenly over the dough. Scatter crumb topping over the rhubarb and bake for about 50 minutes (test with a skewer). Remove from oven, cool, dust with powdered sugar, and serve.
