Rhubarb crumble cake
- 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 li>
- 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 li>
- 5 g protein
- 10 g fat
- 39 g carbohydrates
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