Rhubarb cake with vanilla crumble

Ingredients for 24 servings:

• 125 g butter
• 1 vanilla pod(s)
• 200 g wheat flour type 550
• 80 g sugar, brown, fine
• 1 pinch of salt
• 30 g fresh yeast
• 25 g sugar, brown, fine
• 150 ml milk, lukewarm
• 250 g wheat flour type 550
• 1 pinch of salt
• 1 egg yolk, size M
• 40 g butter, soft
• 250 g wheat flour type 550
• 80 g sugar, brown, fine
• 1 pinch of salt
• 140 g butter, cold
• 1 egg yolk, size M
• 3 tbsp water, ice cold
• 1 ¼ kg rhubarb
• 40 g sugar, brown, fine
• 1 tbsp powdered sugar for dusting

Instructions

Working time approx. 45 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

refined

1. For the crumble, melt the butter and slowly brown it over low to medium heat. Transfer to a mixing bowl, cool but do not allow it to set. 2. For the yeast dough, crumble the yeast and whisk with the sugar and milk until smooth. Add the flour, 1⁄4 tsp salt, egg yolk and softened butter and knead with the dough hook of a food processor (or a hand mixer) for 3 minutes until you have a smooth dough. Cover and let rise in a warm place for 45 minutes. 3. For the shortcrust pastry, put the flour, sugar, a pinch of salt, pieces of butter, egg yolk and 3 tbsp ice-cold water into the bowl of a food processor. Knead with the dough hook until you have a smooth dough. Form into a flat piece of dough on the work surface. Wrap in foil and chill for 45 minutes. 4. For the crumble, score the vanilla pod lengthwise and scrape out the seeds. Knead the cooled, browned butter, flour, sugar, vanilla seeds, and a pinch of salt into crumbles using the dough hook on a hand mixer on low speed. Chill the crumbles. 5. For the topping, trim and wash the rhubarb, drain well, and cut diagonally into 3 cm long pieces. 6. Place the yeast dough and shortcrust pastry on a floured work surface. Briefly knead the shortcrust pastry and shape into a 30 cm long roll. Shape the yeast dough into a 30 cm long roll. Twist the rolls around each other. 7. Knead the doughs together on a lightly floured surface until you have a marbled texture. 8. Roll out the dough on a lightly floured work surface to approximately 40 x 30 cm. 9. Roll out with a rolling pin and unroll over a greased, deep baking tray (40 x 30 cm). 10. Cover the dough tightly with rhubarb and sprinkle with sugar. 11. Sprinkle the rhubarb with cold crumbles. Bake in a preheated oven at 190 degrees Celsius (convection not recommended) on the middle rack for 30 minutes. Let cool. Serve dusted with powdered sugar. Serve with whipped cream. Tip: The sugar needs to be finely ground so it dissolves well in the shortcrust pastry.