Rhubarb Crumble Cake

For the crumble, sift flour into a large enough bowl, add vanilla sugar, cinnamon, sugar and salt. Cut butter into small pieces, mix with flour and rub between palms to form coarse crumbs. Spread crumble evenly on a plate and set aside to cool. Line high-sided baking sheet with parchment paper. Rinse rhubarb, clean and remove skin. Cut rhubarb into pieces about 1 cm long.

Preheat oven to 180 °C. Sift flour with baking powder. Cream soft butter with salt, powdered sugar, vanilla sugar and grated lemon zest until well combined. Gradually beat in eggs until very creamy (food processor 5 min., mixer 10 min.).

Fold in flour and milk alternately.

Spread batter on baking sheet, top evenly with rhubarb and sprinkle with crumble. Bake cake for 55 to 60 min (middle rack). Cool cake, sprinkle with powdered sugar and cut into pieces.

Baking time: 45 min.

Difficulty: normal

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