Rhubarb Cake with Cream Frosting

For the yeast dough, first dissolve the yeast with sugar in the lukewarm milk.

Sift the flour into a bowl and make a well in the center. Spread salt and butter flakes on the edge of the flour. Pour the yeast milk into the well and from the edge knead everything into a smooth dough. Cover and let rise.

For the topping, cut the rhubarb into 1 cm long pieces. Crumble the biscuits and toast them in a little butter. Mix with vanilla sugar and flaked almonds.

Beat the yeast dough together and let it rest again.

Grease a baking tray with a high edge. Preheat the oven to 200 °C.

Roll out the dough and place it on the prepared tray, raising a rim. Spread the crumb-almond mixture on top. Let the dough rise for another 10 minutes.

Meanwhile, for the glaze, mix eggs, crème fraîche, whipped cream and 200 g sugar.

Spread the rhubarb pieces on the dough, pour the glaze over them. Sprinkle the remaining 5 tablespoons of sugar on top. Put the cake in the hot oven and bake for 45 minutes.

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