Rhubarb Crumble Cake

For the rhubarb crumble cake, prepare a yeast dough from the ingredients for the yeast base in the food processor. Then let it rise covered in a warm place for about 50 minutes (the dough should have doubled in volume).

In the meantime, wash and clean the rhubarb and cut into thin slices. Knead the ingredients for the crumble into crumbles with your hands. Refrigerate the crumble until needed.

Knead the yeast dough again and place in a large floured springform pan. Roll out to a smooth base. Cover and let rest for another 15 minutes.

Spread the sliced rhubarb and then the crumble on top. Bake the cake in a preheated oven at 190 °C for about 50-60 minutes. The crumble should be golden.

Remove the baked cake from the pan and let it cool on a cooling rack.

Preparation Tip:

Serve the rhubarb crumble cake still lukewarm with a scoop of vanilla ice cream.

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