John Myers
Rhubarb Cake with Almond Sprinkles
The perfect rhubarb cake with almond sprinkles recipe with a picture and simple step-by-step instructions.
- 500 g Rhubarb
- *****Teig*****
- 125 g Butter or margarine
- 125 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 2 Eggs
- 1 tablespoon Milk
- 200 g Flour
- 1 teaspoon Baking powder
- *****Streusel*****
- 50 g Butter
- 30 g Sugar
- 40 g Ground almonds
- 80 g Flour
- Wash the rhubarb – peel and cut into small pieces and sprinkle with a little sugar – set aside.
- Mix the margarine with the sugar, vanilla sugar, salt and eggs and add the milk
- Mix the flour with the baking powder and add to the sugar mixture and stir everything well
- If the dough is too firm, add a little more milk.
- Line a springform pan with baking paper and pour in the batter.
- Now distribute the rhubarb on the dough and press down a little ..
- For the crumbles, crumbly process the ingredients and pour over the crumbles
- Now put it in the 180 c preheated oven for 40 minutes.
- Take out the cake – let it cool down, sprinkle with powdered sugar and enjoy with a cup of coffee with some cream – Bon appetit; 🙂
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