Rhubarb and marzipan cake

1.

Clean and wash the rhubarb and cut into small pieces. For the crumble mix 125 grams of flour and 75 grams of sugar. Melt 75 grams of fat and stir in with the dough hook of the hand mixer. For the batter, beat the marzipan, remaining fat and 100 grams of sugar until frothy, add the rum flavor. Stir in eggs one by one. Mix the remaining flour and baking powder. Stir in alternately with the milk. Pour the dough into a springform pan (26 cm Ø) lined with baking paper. For the compote four tablespoons of water, redMix together the groats and the remaining sugar. Bring the juice to the boil, add the mixed powder while stirring and bring to the boil again. Fold in the rhubarb and spread the compote on the batter, pour the crumble over it and bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for about 1 1/4 hours and let it cool. Serve dusted with powdered sugar. Makes 16 pieces