Rhubarb Cake with Nut Crumble

Ingredients

• 200 g soft butter
• 200 g sugar
• 4 eggs
• 1 pinch salt
• 2 tsp Baking powder
• 450 g flour
• 100 ml milk
• butter (for the baking tray)
• Flour (for the baking tray)
• 1 kg fresh rhubarb
• 2 packets vanilla sugar
• 100 g flour
• 100 g Ground Almonds
• 50 g sugar
• 100 g butter
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with upper and lower heat. Butter a baking tray and dust it with flour.

2. 2.

   Beat the soft butter until fluffy. Alternately fold in sugar and eggs, then add salt. Gradually stir in baking powder, flour, and milk quickly until a smooth, spreadable dough forms. Spread this on the tray and level it out. Clean, rinse, and pat dry the rhubarb; cut into 1–2 cm pieces and mix with vanilla sugar. Evenly distribute over the dough. For the crumble, combine flour, almonds, and sugar. Add small butter chunks and rub between your hands until crumbly, then sprinkle over the rhubarb.

3. 3.

   Bake in the preheated oven for about 45 minutes (check with a skewer).

4. 4.

   Remove from the oven, let cool, dust with powdered sugar, cut into pieces, and serve.