- sour cream - 1/3 cup
- big egg - 1 piece
- large egg, yolk - 1 piece
- vanilla extract - 2 teaspoons
- flour - 1 cup
- sugar - 1/2 cup
- soda - 1/2 teaspoonfuls
- baking powder - 1/2 teaspoons
- baking powder - 1/2 teaspoons
- salt - 1/4 teaspoons
- softened butter - 6 st. spoons
- rhubarb - 240 grams (filling)
- sugar - 1/4 Cup (filling)
- cornstarch - 2 teaspoons (filling)
- Ground ginger - 1/2 Teaspoon (stuffing)
- dark brown sugar - 1/3 Cups (sprinkling)
- sugar - 1/3 Cups (sprinkling)
- ground cinnamon - 1 teaspoon (sprinkle)
- Ground ginger - 1/2 Teaspoon (sprinkle)
- salt - 1/8 Tea spoons (sprinkling)
- melted butter - 110 grams (sprinkling)
- flour - 1 3/4 Cups (sprinkling)
1. Preheat the oven to 160 degrees. Lubricate the square shape with a size of 20 cm. Cut the rhubarb into 1 cm slices. Mix with sugar, starch and ginger. Set aside. To prepare the sprinkle, in a large bowl, mix the sugar, spices and salt with the melted butter until smooth. Add flour and mix with a wooden spoon. You should get a solid dough. Put the dough in the refrigerator. 2. In a small bowl, stir sour cream, egg, egg yolk and vanilla extract. In another bowl, mix the flour, sugar, soda, baking powder and salt. Add the butter, cut into 8 pieces, and a spoonful of sour mixture. Beat the mixer at medium speed. Increase the speed and whisk for 30 seconds. Add the remaining sour mixture in two sets and whisk for 20 seconds after each addition. Put the dough cups aside. Pour the remaining dough into the prepared mold. Put on the dough stuffing from rhubarb. Pour the reserved dough over the top of the filling. Put the powder on top, splitting off small pieces. 3. Bake the cake 45-55 minutes, until the toothpick inserted into the center of the cake will not leave clean. Allow the cake to cool completely. Cut into small portions and serve with a cup of coffee.
Servings: 6-8