Rhubarb crumble cake

Ingredients for 1 servings:

• 150 g butter
• 200 g sugar
• 300 g flour
• 2 eggs
• 1 ½ tsp baking powder
• 1 packet of vanilla sugar
• 1 tsp baking soda
• 160 ml buttermilk or kefir
• 500 g rhubarb
• possibly fat and flour for the form, breadcrumbs also possible
• 50 g flour
• 30 g almonds, ground
• 20 g oat flakes
• 50 g cane sugar
• 60 g butter
• Powdered sugar for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Mix all the crumble ingredients with your fingers until crumbly and refrigerate. Wash the rhubarb, trim the ends, and cut into small pieces. Preheat oven to 170°C (top/bottom heat). Line a 26 cm springform pan with baking paper or grease it and sprinkle with flour or breadcrumbs. Beat the butter with the sugar and vanilla sugar until light and fluffy. Add the eggs one at a time and continue beating. Sift together the flour, baking powder, and baking soda, then quickly stir into the batter along with the buttermilk or kefir. Pour the batter into the prepared pan, smooth it out, spread the rhubarb on top, and crumble the crumble over it. Place the pan in the center of the oven and bake for about 60 minutes. Check if the cake is done with a skewer after 50 minutes and adjust the baking time if necessary. Let the cake cool completely in the pan after baking. Sprinkle with powdered sugar before serving.