Rhubarb Crumble Sheet Cake
By yumbelo · 4 servings · 55 minutes
Ingredients
- 200 g wheat flour
- 100 g butter
- 60 g sugar
- 1 pack vanilla sugar
- 1 tsp baking powder
- 1 pc egg (size M)
- 50 ml milk
- 1 pinch salt
- 100 g wheat flour
- 50 g sugar
- 50 g butter (cold)
- 500 g rhubarb
- 40 g sugar
- 1 tbsp cornstarch
Method
- Preheat the oven to 180 °C top and bottom heat. Line a baking tray (about 20 × 30 cm) with baking paper.
- Wash the rhubarb, trim the ends and cut the stalks into pieces about 1 cm thick. Toss in a bowl with 40 g sugar and the cornstarch.
- For the dough, beat the butter, 60 g sugar, vanilla sugar, egg and salt with the beaters of the hand mixer until creamy. Mix flour and baking powder, then stir them into the batter alternately with the milk until a smooth dough forms.
- Spread the dough evenly on the baking paper and press it with slightly moistened fingers all the way to the edges.
- For the crumble, rub the flour, 50 g sugar and the cold butter, cut into pieces, with your fingertips into coarse crumbs.
- Spread the rhubarb evenly over the dough and sprinkle the crumble evenly on top.
- Bake the cake for 30 to 35 minutes, until the crumble is golden brown. Let it cool a little on the tray and cut it into four large pieces.