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🍰 Rhubarb Crumble Cake

651 kcal · 30 min · 4 servings

Rhubarb Crumble Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Warm the milk in a pot for about 1 minute until it is lukewarm.
  2. 2. Crumble the yeast into a bowl.
  3. 3. Dissolve the yeast together with 1 tbsp of sugar in the lukewarm milk.
  4. 4. Let the yeast milk rest covered for approx. 15 minutes.
  5. 5. Mix 100 g sugar, 600 g flour, some salt, and 150 g diced butter in a large bowl.
  6. 6. Pour the yeast milk and the eggs into the flour mixture.
  7. 7. Knead everything into a smooth dough.
  8. 8. Cover the bowl with a clean kitchen towel.
  9. 9. Let the dough rise in a warm place for about 1 hour until it has doubled in size.
  10. 10. Wash the rhubarb thoroughly.
  11. 11. Remove the fibrous skin and the ends of the stalks.
  12. 12. Cut the rhubarb stalks into small pieces.
  13. 13. Knead the dough briefly again.
  14. 14. Place the dough on a baking sheet lined with baking paper.
  15. 15. Evenly spread the dough as a base using floured hands.
  16. 16. Let the dough base rise covered for another approx. 15 minutes.
  17. 17. Preheat the oven to 200 °C (top/bottom heat).
  18. 18. Mix 150 g soft butter, 100 g sugar, and 300 g flour into crumbs in a bowl.
  19. 19. If necessary, add 1-2 tbsp of water to bind the crumbs.
  20. 20. Place the crumb mixture in a cool spot.
  21. 21. Distribute the rhubarb evenly over the yeast dough.
  22. 22. Sprinkle the remaining sugar over the rhubarb.
  23. 23. Spread the crumbs evenly over the top.
  24. 24. Bake the cake in the oven for about 25 minutes until golden brown.
  25. 25. Let the cake cool down.
  26. 26. Cut the cake into pieces.

Nutrition per serving