Rhubarb Cake

Preparation

1. 01

   Mix batter

   Beat the softened butter with the sugar and vanilla sugar using the beaters of an electric hand mixer until creamy. Beat in the eggs one at a time. Whisk together the flour and baking powder and fold briefly into the batter.

2. 02

   Cut and mix rhubarb

   Wash the rhubarb, trim the ends, and cut into pieces approximately 2 cm long. Toss with the sugar and vanilla pudding mix and set aside.

3. 03

   Make crumble topping

   For the crumble topping, combine the flour and sugar in a bowl. Add the cold butter in pieces and work with your fingertips until crumbly.

4. 04

   Assemble cake

   Spread the batter evenly into a greased springform pan (26 cm), using the back of a spoon, and create a small border around the edge. Arrange the rhubarb pieces evenly over the batter and sprinkle the crumble topping generously on top.

5. 05

   Bake

   Bake the rhubarb cake in a preheated oven at 175 °C convection for approximately 45 minutes, until the crumble topping is golden brown. Remove from the oven and let cool completely in the pan.