Rhubarb Gooseberry Cake with Crumb Topping

Ingredients

• 0.5 cube fresh yeast (21 g)
• 180 ml lukewarm milk
• 400 g flour
• 100 g sugar
• 1 egg
• 1 egg yolk
• 1 pinch salt
• 10 ml rum
• 80 g softened butter
• 500 g rhubarb
• 500 g ripe gooseberries
• 100 g butter
• 100 g sugar
• 200 g Flour
• 50 g breadcrumbs
• 2 tbsp sugar
• 1 tsp cinnamon
• powdered sugar (for dusting)

Instructions

1. 1.

   Dissolve the yeast in the milk for the dough. Sift the flour into a bowl and mix with the milk-yeast mixture, sugar, egg, yolk, salt, rum, and softened butter to form a smooth dough.

2. 2.

   Dust the finished dough with flour and let it rise twice its volume in a warm, draft-free place.

3. 3.

   Meanwhile peel/clean the rhubarb, wash it, and cut into 3–4 cm pieces. Wash, deseed, and pat dry the gooseberries.

4. 4.

   Prepare the crumb topping from the listed ingredients: knead all components into a dough, repeatedly rubbing between two hands until it reaches a crumbly consistency; cover and refrigerate.

5. 5.

   Preheat the oven to 200 °C (top and bottom heat).

6. 6.

   Knead the dough again and let rise for another 10 minutes. Roll out evenly to sheet size, place on parchment-lined tray, pricking several times with a fork, then sprinkle breadcrumbs over the surface.

7. 7.

   Arrange rhubarb pieces and gooseberries in rows side by side on the dough. Mix sugar with cinnamon and dust over the fruit. Let the dough rise for an additional 15 minutes, then top with crumbs and bake in the preheated oven on the lowest rack for about 45 minutes (cover with foil if needed to prevent darkening).

8. 8.

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