John Myers
Ingredients for 1 servings:
- 500 g flour
- 1 cube of yeast
- 150 ml skimmed milk powder, lukewarm
- 125 g butter, liquid
- 75 g sugar, brown
- 1 egg(s)
- 1 kg rhubarb, cleaned, cut into pieces
- 150 g sugar
- 1 tbsp flour
- 300 g crème fraîche or sour cream
- 1 bag(s) of pudding powder (vanilla)
- 1 egg(s)
- 1 vanilla pod(s), scraped pulp
- 100 g almond flakes
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Put the flour in a bowl, make a well in the center, dissolve the yeast in a little milk, pour it into the well, cover with a little flour, and let the pre-dough prove for about 15 minutes. Then add the remaining dough ingredients and knead everything well. Let it prove for 30 minutes. Mix the rhubarb with 50g of the sugar and flour. Roll out the dough on a baking sheet lined with baking paper and let it prove for another 15 minutes. Mix the crème fraîche with 100g of the sugar, the custard powder, the egg, and the vanilla seeds. Spread the rhubarb over the dough and spread the mixture on top. Bake in an oven preheated to 175°C for about 30 minutes. After about 15 minutes of baking, scatter the almond flakes on the cake.
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