Rhubarb Sheet Cake with Almond Sprinkles
Servings: 1 people
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
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.
Serving: 100g | Calories: 193kcal | Carbohydrates: 42.2g | Protein: 3.8g | Fat: 0.5g