Flowers rhubarb cake with crispy crumbles

Ingredients for 1 servings:

• 500 g rhubarb, cut into 1 cm pieces
• 1 tsp sugar
• 100 g butter, soft
• 180 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 egg(s)
• 280 g flour, type 405
• 2 tsp, heaped baking powder
• 200 ml egg liqueur
• 130 g butter
• 120 g sugar
• 2 pinches of salt
• 1 packet of vanilla sugar
• 200 g flour
• 50 g oat flakes, flower-soft

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 50 minutes; Total time approx. 1 day 1 hour 10 minutes

made from batter with egg liqueur

The batter and crumble are exactly enough for a 28 cm springform pan. First, prepare the crumble: Melt 130 g butter in a saucepan over low heat. Stir in 120 g sugar, vanilla sugar, and a good pinch of salt. Using a fork, slowly stir the flour and the delicate oats into the melted butter. The crumble will form naturally. Wash the rhubarb, trimming off the ends of the leaves and the roots. Peel off the skin that comes off with a knife. Cut the prepared stalks into small pieces (1 cm). Place in a bowl and mix in 1 teaspoon of sugar. For the batter: Weigh the flour and mix with 2 heaped teaspoons of baking powder. Measure and set aside 200 ml of advocaat. Mix the softened butter with the sugar, a pinch of salt, and vanilla sugar. Add the egg and continue stirring until the mixture is smooth. Now add the flour/baking powder mixture in portions, alternating with the egg liqueur. Stir briefly until the batter falls off the mixer’s whisk. Pour the batter into a greased springform pan and smooth it down. Stir the rhubarb pieces again and distribute them spoonfully over the batter, pressing them into the batter as well as possible. Crumble the prepared crumble topping evenly over the top with your hands. Bake the cake at 180°C (Gas Mark 2-3) in a preheated oven on the second rack from the bottom for about 50-60 minutes. The crumble topping should be evenly golden yellow. Allow the finished cake to cool completely in the pan. It’s best to refrigerate it overnight and only remove it from the pan and place it on a cake plate the next day. Tip: If you like, you can sift a little powdered sugar over the crumble topping while it’s still warm. This makes it a little crispier. Serve with a scoop of vanilla ice cream per slice of cake – or a dollop of homemade whipped cream.