Carsten Schafer


Ingredients:
  • Dough:
    • 200 g [or 6.8 0.00] Flour
    • 100 g [or 3.4 0.00] Sugar
    • 100 g [or 3.4 0.00] butter (room temp)
    • 1 egg
  • Rhubarb mixture:
    • 1 1/2 cup [or 337.5 0.00] rhubarb drained (enough to cover base)
    • 80 g [or 2.72 0.00] sugar
    • 1 tbl [or 14.7868 0.00] corn starch
  • Streusel:
    • 200 g [or 6.8 0.00] Flour
    • 150 g [or 5.1 0.00] sugar
    • 150 g [or 5.1 0.00] butter (room temp)
    • 1/2 tsp [or 2.46446 0.00] vanilla
Directions:
German style rhubarb streusel cake.
This cake has a hard crust.
Combine dry, add butter & egg, make dough. Combine rhubarb mixture.
Press 2/3 dough into bottom of springform, take 1/3 and roll, press 1/2 way up side.
Add rhubarb mix evenly and apply streusel evenly.
Bake at 350F 40-45m (or just until streusel turn even brown).
Category:
Cake
Source:
Christel Schafer