Rhubarb crumble cake

Ingredients for 1 servings:

• 1.2 kg rhubarb
• 400 g flour, smooth
• 7 g baking powder
• 250 g butter
• 280 g powdered sugar
• ½ packet of vanilla sugar
• 1 pinch of salt
• ½ lemon(s), zest, grated
• 5 m.-sized eggs
• 125 ml milk, lukewarm
• 200 g flour, smooth
• 150 g sugar
• ½ packet of vanilla sugar
• 1 pinch of salt
• 1 pinch of cinnamon
• 150 g butter, cold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 40 minutes

Sheet cake, for approx. 15 pieces

For the crumble, sift flour into a bowl, add sugar, vanilla sugar, cinnamon, and salt. Cut the butter into small pieces, mix with the flour, and rub between your palms until coarsely crumbled. Spread the crumble on a plate and chill. Wash and trim the rhubarb, peel off the skin, and cut into approximately 1 cm long pieces. Line a high-sided baking tray with baking paper. Preheat the oven to 180°C. Sift the flour with the baking powder. Beat the softened butter with the icing sugar, vanilla sugar, salt, and grated lemon zest until creamy. Gradually mix in the eggs and beat the mixture until very fluffy (food processor for 5 minutes, hand mixer for 10 minutes). Alternately stir in the flour and milk. Spread the batter onto the baking tray, cover evenly with the rhubarb, and sprinkle with crumble. Bake for 55–60 minutes (middle rack). Let the cake cool, sprinkle with icing sugar, and cut into pieces.