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Rhabarberkuchen rhubarb cake)
Ingredient for a jelly roll pan (1 inch deep) Dough: 400 g flour 1/8 l milk 1 pkg yeast 100 g sugar 150 g margarine or butter 1 pinch of salt zest of one lemon Topping: 120 g Zwieback 75 g butter 3 pkg vanilla sugar or 1 tsp vanilla extract 300 g almond slivers 1,5 kg fresh Rhubarb 4 eggs 200 gr creme fraiche 200 g whipping cream 200 g sugar Baking (parchment) paper Add flour, milk, yeast, sugar, butter, salt and lemon zest together and make a yeast dough.Let rise twice and knead on a floured surface a few times. Roll out to cover the size of the pan.Add baking paper on the pan and place dough on top. Pinch edges up to form a border. Prick all over with a fork. Crush Zwieback in a freezer bag with a rolling pin. Melt butter in a pan and add crumbs, brown a little. Cool and mix with Vanilla sugar and almond slivers. Cut the ends of the rhubarb and remove any loose fiber threads. Cut into 1 inch pieces. Add eggs in a bowl with creme fraiche, sweet cream and sugar, mix well with a fork. Place zwieback mixture on the dough, than add the Rhubarb evenly and pour the egg mixture over all. Bake at 200 C about one hour. If you like sprinkle sugar over the cake when done. Serves about 20 |
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