Rhubarb cake with nut and seed topping

Method

Clean and cut the rhubarb and let it rest with 3 tbs sugar.
Preheat the oven to 200 ° C and line a baking sheet (approx. 30 cm by 35 cm) with baking paper.
Beat the butter until foamy, add sugar and vanilla sugar, then stir in the eggs one at a time. Stir in the lemon zest, salt, and buttermilk. Mix the flour with the baking powder and ground almonds in a second bowl and add to the rest of the ingredients.
Fill the dough into the baking sheet. Top with the rhubarb, arrange 2 horizontally, 2 vertically on the dough, and press down a little.
Mix together all the ingredients for the cake crumble and then crumble over the rhubarb. Bake in the preheated oven for approx. 25-30 minutes until golden.

Ingredients

• 500 g Rhubarb, cut into pieces approx. 4 cm long
• 3 tbs Cristallino cane sugar
• 170 g butter
• 150 g Cristallino cane sugar
• 1 pack Bourbon vanilla sugar with Rapadura
• 3 eggs
• 1 pinch Rapunuzel Atlantic sea salt fine
• 1/2 lemon, grated peel
• 80 ml buttermilk
• 300 g flour
• 2 tbs bakingpowder
• 100g Rapunzel almonds roasted, ground

Cake crumble:

• 60 g Rapunzel Seed mix
• 50 g Rapunzel almonds roasted, ground
• 40 g butter
• 2 EL Rapunzel Coconut blossom sugar 1400860,4
• 1 pinch Rapunuzel Atlantic sea salt fine