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Rhubarb cake with sprinkles
Rhubarb cake with sprinkles

Juhuuu, it will soon be rhubarb time again and here is one of our favorite recipes: rhubarb cake with sprinkles. A classic that always tastes good.

Rhubarb cake with sprinkles
Rhubarb cake with sprinkles


  • 80 g butter
  • 3 eggs
  • 20 g fresh yeast
  • 100 ml milk
  • 1 pinch of grated nutmeg
  • 1.2 kg of rhubarb
  • 300 g whole wheat flour
  • 75 grams of sugar

For the sprinkles:

  • 1 teaspoon Baking powder
  • 50 g butter
  • 1 egg yolk
  • 50 g flaked almonds
  • 50 g powdered sugar
  • 1 packet of vanilla sugar
  • 120 g of wheat flour


Prepare a pre-dough from yeast, 2 tablespoons of whole wheat flour, 50 ml of warm milk and 1 teaspoon of sugar and let it rise in a warm place for about 30 minutes. Sieve the rest of the flour into a bowl, add the softened butter, eggs, nutmeg, sugar and the pre-dough and mix everything together. Then add the rest of the milk and knead the dough. Cover and let rise in a warm place for another 40 minutes. In the meantime, clean the rhubarb and cut into pieces. Now prepare the batter for the crumble. To do this, quickly knead the baking powder, butter, egg yolk, flour, vanilla sugar and sugar together so that the crumble form. Now roll out the yeast dough and place on a greased baking sheet. Form an edge. Evenly distribute the rhubarb pieces and the crumble on the dough. Then pour the flaked almonds over it. Bake in a preheated oven at 170 ° C for about 40 minutes. When the cake is completely cool, you can cut it into pieces. #nom nom nom

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