Rhubarb and strawberry cake with crumble

Ingredients for 1 servings:

• 700 g flour
• 3 tsp baking powder
• 300 g butter, soft
• 200 g sugar
• 4 tbsp sugar
• 1 packet of vanilla sugar
• 3 eggs, size M
• 600 g strawberries
• 600 g rhubarb
• 2 tbsp vanilla pudding powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Sheet cake

Add the baking powder to the flour in a bowl and mix together. Now add the softened butter, cut into pieces, the sugar, vanilla sugar, and eggs, and knead everything into a crumble dough by hand. Alternatively, you can use the dough hook on your mixer. Spread two-thirds of the crumble dough onto a baking sheet lined with baking paper and briefly press it down with your hands to form a sheet of dough. Let the sheet and the remaining dough rest for a while, ideally in a cool place. In the meantime, wash and hull the strawberries, and place them in a large bowl. Halve any larger strawberries. Wash and hull the rhubarb, cut it into pieces about 3 cm in size, and add it to the strawberries. Mix 4 tablespoons of sugar and 2 tablespoons of custard powder together, pour this over the fruit, and mix everything together carefully—without crushing the strawberries. Place the fruit on the dough base and spread it evenly. Then add the remaining crumbles on top. Bake the cake at 180 degrees Celsius (350 degrees Fahrenheit) or 160 degrees Celsius (convection oven) for 40-45 minutes. Allow the finished cake to cool and then serve with whipped cream.