Very moist fruit crumble cake

Ingredients for 1 servings:

• 200 g oil
• 250 g milk
• 450 g sugar
• 500 g flour
• 4 eggs
• 1 packet of baking powder
• 2 packets of vanilla sugar
• 1 kg rhubarb, cleaned, cut into pieces
• 100 g butter
• 200 g flour
• 100 g sugar
• 1 packet of vanilla sugar

Instructions

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

Rhubarb cake with crumble

For the dough, put all ingredients except the rhubarb in a bowl and mix with a mixer on high speed until the dough is nice and smooth (about 2 minutes). Then place the rhubarb on a deep baking tray (or roasting pan) and spread the peeled rhubarb, which has been cut into pieces of about 2 cm, on top. Press the rhubarb pieces down lightly if necessary. For the crumble, knead the softened butter in small pieces with the flour, sugar, and vanilla sugar until crumbly. This is best done by hand. Sprinkle the crumble over the cake. Bake at 160°C (fan oven) for about 45 minutes. The cake is very moist and will continue to release moisture over the next few days. If you don’t want to eat it all on the same day, you can replace 60 g of flour with cornstarch. This absorbs the moisture from the rhubarb. The cake is also suitable for other fruits such as apples. It should be covered in plenty of filling, as it rises well.