Rhubarb Crumb Cake
A rhubarb crumb cake made with fresh ingredients from the sheet cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 kg rhubarb (deep red)
- 42 g yeast
- 200 ml milk
- 500 g flour
- 120 g sugar
- 1 egg
- 1 egg yolk
- 10 g salt
- 10 ml rum
- 70 g butter
- 1 tsp cinnamon
- 50 g breadcrumbs
- 100 g butter
- 100 g sugar
- 200 g Flour
Instructions
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1.
Dissolve the yeast in the milk. Sift the flour and combine it with the milk-yeast mixture, 100 g sugar, egg, yolk, salt, rum, and the softened butter to form a dough. Dust the finished dough with flour and let rise twice its volume in a warm, draft-free place. Clean the rhubarb and cut into 3–4 cm pieces.
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2.
Prepare crumbs from the listed ingredients by kneading them together and repeatedly rubbing the dough between two hands until it reaches a crumbly consistency. Cover the crumbs and refrigerate.
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3.
Preheat the oven to 220°C. Knead the dough again and let rise for another 10 minutes. Roll the dough evenly to sheet size, place on parchment-lined baking tray, and prick several times with a fork. Sprinkle breadcrumbs over the base. Arrange the rhubarb strips in rows side by side on the dough. Mix the remaining sugar with cinnamon and sprinkle over the rhubarb. Let the dough rise for 15 minutes more. Finally, top the rhubarb cake with crumbs and bake for about 35–40 minutes on the lowest rack.
