Butter cake with rhubarb

Ingredients for 1 servings:

• 20 g yeast, fresh
• 10 g sugar
• 250 ml milk, 0.3% fat
• 50 g butter (yogurt butter from Meggle)
• 500 g flour
• 1 pinch of salt
• 120 g sugar
• e.g. lemon peel, grated, or lemon juice
• 400 g rhubarb, peeled and weighed
• 20 g sugar
• 55 g butter (yogurt butter from Meggle)
• 70 g sugar
• 15 g vanilla sugar
• 50 g almond flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 45 minutes

tastes good even without rhubarb, LF 30

Dough: Place the yeast and 10g of sugar in a cup and allow to melt. Heat the milk and melt the butter in the lukewarm milk. Sift the flour into a bowl. Add the salt, lemon, and sugar. Add the now-liquefied yeast. Now add the milk-butter mixture and knead everything well until a smooth dough forms. Cover and let it rise in a warm place for about 60 minutes. Knead the dough again and roll it out on a baking sheet lined with baking paper. Cover and let it rise for another 30-40 minutes. I always place the baking sheet in a clean yellow bag and seal the end tightly so the dough doesn’t dry out. After the rising time, pierce the dough deeply several times with a fork. Topping: Cut the trimmed rhubarb into small pieces, briefly blanch it in boiling water, let it drain, sprinkle with the 20g of sugar, and set aside. During this time, the rhubarb will draw in liquid and should be allowed to stand before preparing the dough, as it needs to draw in for about 1.5 hours. Now drain the liquid from the rhubarb and spread the rhubarb pieces evenly over the dough. Spread the almond flakes on the rhubarb, sprinkle the sugar mixed with vanilla sugar over the almonds and finally top with butter flakes. Bake for 30-35 minutes at 180°C (top/bottom heat), keeping an eye on the butter and sugar crust so it doesn’t get browned. Do the skewer test! Cut into pieces of any size and serve lukewarm. The cake is also delicious without the rhubarb topping, but then only bake for 20-25 minutes. With rhubarb, the whole baking tray has 3,854 kcal and 107.55 g fat / LF 30 = 25.11% Without rhubarb, the whole baking tray has 3,722 kcal and 107.15 g fat / LF 30 = 25.91%