John Myers
Contents
show
Rhubarb Sheet Cake with Almond Sprinkles
The perfect rhubarb sheet cake with almond sprinkles recipe with a picture and simple step-by-step instructions.
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
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.
Facebook Comments