VIDEO: Yeast cake with rhubarb

Dough for a yeast cake - this is how it works

For a yeast cake with rhubarb (but also in general) to be a success, all ingredients must have at least room temperature milk must even be lukewarm. Let yourself and that too dough Time.

1. In a sufficiently large bowl (the dough should still have space to almost double when "rising") add 400 grams of flour and make a well in the middle.
2. For the yeast cake with rhubarb (lukewarm), heat 200 milliliters of milk, stir in a teaspoon of sugar and 20 grams of yeast, pour the mixture into the well and stir it into one with some of the flour in the bowl Pre-dough.
3. Cover the bowl with a cloth and let the cake batter rest for approx. Stand in a warm place for thirty minutes.
4. Then add 90 grams of sugar, an egg, a pinch of salt, 80 grams of softened butter and a teaspoon of grated butter Add the lemon peel (brush off the lemon well beforehand) and knead the dough for the yeast cake with rhubarb for about ten Minutes good. Sprinkle some flour on top, cover with a kitchen towel and let the batter rise again for at least thirty minutes.
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Cake with rhubarb - that's how it tastes good

1. Peel the rhubarb for the yeast cake and cut it into pieces about two centimeters in size. Leave him with 200 milliliters water and 100 grams of sugar briefly boil (no more than three minutes) and then drain in a sieve.
2. Knead the dough for the yeast cake with rhubarb again, roll it out evenly on a greased baking sheet and distribute the rhubarb on it. Let the yeast cake with rhubarb rise again in a warm place.
3. In the meantime, switch on the oven and preheat it to 180 ° C.
4. Put 50 grams of sugar, 150 grams of flour, 150 grams of marzipan mixture, 100 grams of butter and a packet of vanilla sugar in a bowl and knead everything well to form a crumble. Spread this evenly on the yeast cake with rhubarb.
5. Bake the yeast cake with rhubarb for approx. 50 minutes on the middle rack at medium heat and dust it with icing sugar after it has cooled down.

As another variant for the yeast cake with rhubarb, you can replace the raw marzipan mixture in the crumble with 100 grams of desiccated coconut. To do this, you have to use 150 grams of butter instead of 100 grams.