Rhubarb crumble cake

Ingredients for 1 servings:

• 700 g rhubarb
• 100 g butter, liquid
• 200 g flour
• 1 pinch of salt
• 60 g powdered sugar
• 1 packet of vanilla sugar
• 225 g butter, soft
• 225 g sugar
• 1 pinch of salt
• 3 eggs, size M
• 275 g flour
• 2 tsp, leveled baking powder
• 150 g natural yogurt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

with yogurt dough

Clean and wash the rhubarb (peel older stalks), and cut into 1-2 cm pieces. For the crumble: Mix the flour, salt, powdered sugar, and vanilla sugar together. Slowly drizzle in the melted butter, while simultaneously forming it into crumbles with a fork. Preheat the oven (175°C top and bottom heat). For the sponge cake: Mix the butter, sugar, and salt well. Stir in the eggs one at a time (beat in each egg for about 3 minutes). Mix the flour with the baking powder and briefly stir in the yogurt. Spread the mixture onto a baking tray lined with baking paper. Spread the rhubarb over the batter (those with a sweet tooth can sprinkle a little more sugar over the rhubarb), then spread the crumble over the rhubarb and bake for 40-45 minutes. Serve with stiffly whipped cream.