Crumble cake with rhubarb and blueberries

Ingredients for 1 servings:

• 2 m.-sized eggs
• 120 g sugar
• 125 g butter, liquid
• 150 g yogurt
• 200 g wheat flour
• 100 g corn semolina
• 2 tsp, leveled baking powder
• 1 tsp, leveled baking soda
• 400 g rhubarb
• 100 g blueberries
• 1 packet of vanilla sugar
• 200 g wheat flour
• 120 g raw cane sugar, brown
• 1 tsp cinnamon powder
• 125 g butter, soft

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

for a 26cm springform pan

Preheat the oven to 175°C (top/bottom heat). Line a 26cm springform pan with baking paper. Mix the trimmed and diced rhubarb and the washed and well-drained blueberries with the vanilla sugar. For the batter, beat the eggs and sugar until frothy. Stir in the melted butter and yogurt. Mix the flour with the semolina, baking powder, and baking soda and fold into the mixture. Pour the batter into the springform pan and spread the fruit on top. For the crumble, knead the flour, raw cane sugar, cinnamon powder, and butter and spread over the fruit. Bake in the preheated oven on the middle rack for approx. 45-50 minutes. Let cool and serve.