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Rhubarb Sheet Cake with Almond Sprinkles

5 from 7 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 1 people
Calories 193 kcal

Ingredients
 

Covering:

  • 750 g Rhubarb
  • 2 packet Bourbon vanilla sugar

Streusel:

  • 125 g Flour
  • 125 g Ground almonds
  • 80 g Brown sugar
  • 80 g Cold butter

for the dough:

  • 170 g Soft margarine or butter
  • 200 g Brown sugar
  • 3 Pc. Eggs
  • 1 pinch Salt
  • 2 tsp Baking powder
  • 450 g Flour
  • 100 ml Milk
  • Icing sugar for dusting

Instructions
 

Covering:

  • Wash the rhubarb, peel if necessary and cut into pieces approx. 1 - 2 cm in size. Mix with the vanilla sugar in a bowl.

Streusel:

  • Mix the flour, almonds and sugar. Add the butter in flakes and work everything into crumbles with your hands.

Dough:

  • Whisk the margarine, sugar, eggs and salt in a bowl with the hand mixer on the highest setting for a few minutes. Mix the flour and baking powder and stir in alternately with the milk on a low setting. The result should be a smooth, spreadable dough.

Bake a cake:

  • Spread the dough on a large greased baking sheet. Spread the rhubarb evenly on top. Pour the sprinkles on top. Bake in the preheated oven on the middle rack at 180 degrees (or convection 160 degrees) for approx. 30 - max. 40 minutes. Then let it cool down and dust with powdered sugar.

Nutrition

Serving: 100gCalories: 193kcalCarbohydrates: 42.2gProtein: 3.8gFat: 0.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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