Crispy streusel paired with sweet and sour cooked rhubarb is so easy to make with just six ingredients. The lightly cooked, seasonal vegetables make the cake even juicier in the form of aSweet and sour rhubARB filling between the crumble layers.
A lightning-fast Rhubarb compote made from just four ingredients – stirred pure, over breakfast porridge, under natural yoghurt or vanilla ice cream – creates a sweet-and-sour delight. In the RHUBARB SEASON: COMPOTES, CAKES, MUFFINS, AND CO. For a cake from the regular springform pan (diameter: 24 cm), you need 300g wheat or spelled flour, 150g sugar, 150g butter, and a pinch of salt. For muffins, 300g wheat or written flour, 300g sugar and 150g butter. For cakes, 150g flour, 200g butter, and 300g sugar. For crumbles, 150g flour, 100g butter, 150 grams of sugar and 1 tsp of salt. For crumbles, 150g flour, 100g butter, 150 grams of sugar and 1 tsp of salt.