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