Directions

1. Preparation: Wash and peel the rhubarb and cut into pieces about 1 cm in size. Mix with sugar and leave to stand for 15 minutes so that it loses some of its juice. Then drain the juice, mix with the cornflour and mix in the rhubarb pieces again.

2. Prepare the dough: Knead the flour, sugar, cold butter in pieces, egg and a pinch of salt into a smooth dough. Do not knead the dough for too long, as it should still be easy to work with. Grease a springform pan (26 cm), roll out the dough to a thickness of about 3-4mm and press it evenly into the pan to form the base.

3. Prepare the crumble: Knead the flour, sugar, vanilla sugar, salt and cold butter into coarse crumbs with your hands. Do not knead this dough for too long either, and keep breaking it up between your hands to achieve a crumbly consistency.

4. Filling and baking: Spread the rhubarb evenly over the pastry base and sprinkle with the crumble. Bake in a preheated oven at 180 °C top/bottom heat (160 °C convection oven) for about 35-45 minutes, until the crumble is golden brown.

5. Allow to cool and serve: This cake tastes best when enjoyed lukewarm with a little whipped cream.