Rhubarb that you’ll simply fall in love with. This exceptionally aromatic dessert must grace your home at least once.
Ingredients – cake
- Rhubarb: 700 g (6 stalks)
- Butter: 20 g
- Vanilla sugar: 1 packet (16 g)
- Granulated sugar: 45 g
- 1 level tablespoon of potato starch
- 100 ml liquid (e.g., Aperol, orange juice)
Ingredients – crumble
- Wheat flour: 150 g
- 1/2 teaspoon baking powder
- Butter (cold): 110 g
- Granulated sugar: 45 g
- Brown sugar: 45 g
The serve
- Vanilia ice cream
Preparation
Preheat the oven to 190 degrees Celsius. Trim the leaves off the rhubarb. Wash the stalks, then cut them into 1 cm pieces.
Melt the butter in a large frying pan, add the rhubarb, vanilla sugar, granulated sugar, and potato starch. Stirring occasionally, fry for about 2 minutes. Pour in the liquid, mix, and cook for about 1 minute until the rhubarb is covered in a thick syrup. Transfer to a baking dish.
In a bowl, mix the flour and baking powder. Add the diced butter and rub with your fingers until crumbly. Add the white sugar and brown sugar, mix, and knead together for a moment.
Sprinkle over the rhubarb and place in the preheated oven. Bake uncovered for 35 – 40 minutes. Remove from the oven and serve warm, optionally with a scoop of ice cream.
