German rhubarb streusel sheet cake

Step 1/4

• 70 g flour
• 40 g sugar
• 50 g unsalted butter (cool)

• oven
• stand mixer with dough hook

Preheat oven to 180°C/355°F. Add flour, some of the sugar, and butter to the bowl of a kitchen machine. Mix until a crumbly dough forms.

Step 2/4

• rolling pin
• parchment paper
• baking sheet

Halve the dough and let one half rest in the fridge. Roll out the second half of the dough between two sheets of parchment paper, until it’s the same size as your baking sheet, then transfer the dough to it.

Step 3/4

• ⅛ kg rhubarb
• 25 g sugar
• 5 g starch
• ⅛ tsp vanilla extract

• cutting board
• knife
• bowl

Peel and chop rhubarb, then add it to a bowl. Add remaining sugar, starch, and vanilla extract and mix. Transfer the rhubarb mixture to the baking sheet over the dough.

Step 4/4

• whipped cream (for serving)

• oven

Remove the second half of the dough from the fridge and crumble it on top of the rhubarb. Bake at 180°C/355°F for approx. 45 min., or until the crumbles are golden brown. Enjoy with some whipped cream, if desired!

Enjoy your meal!