Rhubarb crumble cake

For 24 pieces
  • a little + 60 g + 150 g soft butter
  • something + 500 g + 250 g flour
  • 1 / 4 l Milk
  • 100 g + 75 g + 125 g sugar
  • 1 cube (42 g) fresh yeast
  • 3 eggs (Gr. M)
  • 1,5 kg Rhubarb (net 1.3 kg)
  • 3 (30 g) slightly heaped tablespoons cornstarch
  • 100 g marzipan raw mass
50 minutes
easy
1.
A drip pan (approx. 32x39 cm; approx. 3.5 cm deep) and dust with flour. Warm milk and 100 g sugar lukewarm. Crumble in the yeast and dissolve in it.
2.
Put 500 g flour, 60 g butter and 2 eggs in a mixing bowl. Add the yeast milk and knead everything with the hand mixer to form a smooth dough. Cover and let rise in a warm place for about 30 minutes.
3.
Clean and wash the rhubarb and cut into pieces. Bring to the boil with 200 ml of water and 75 g of sugar and then simmer for about 3 minutes (it should be done but not disintegrated) Lift out the rhubarb.
4.
Mix starch and 5 tbsp water. Bring the rhubarb stock to the boil. Stir in the starch and bring to the boil again. Fold in the rhubarb pieces. Let cool down.
5.
Coarsely grate the marzipan. Knead 250 g flour, 125 g sugar, grated marzipan, 150 g butter in flakes and 1 egg first with the dough hook of the hand mixer and then briefly with your hands to make crumbles.
6.
Set as cold.
7.
Knead the yeast dough again with floured hands. Dust with a little flour and roll out on the drip pan. TherePress on the edge with your hands. Let rise for another 30 minutes.
8.
Spread the rhubarb compote on the dough. Sprinkle the crumble on top, grating between your fingers. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 40 minutes.
9.
Let cool down.
1 piece approx:
  • 270 kcal
  • 5 g protein
  • 10 g fat
  • 39 g carbohydrates

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