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Rhubarb cake with nut and seed topping


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.

Rapunzel Products

201480 Almonds roasted, ground
602020 Seed mix
1400325 Cristallino cane sugar, HAND IN HAND
1460660 Bourbon vanilla sugar with Rapadura, HAND IN HAND
1200135 Atlantic sea salt fine

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