Rhubarb and orange blossom crumbcake

Ingredients

For the cake

• 400 g of rhubarb
• 80 g butter + a little for the mold
• 3 eggs
• 80 g sugar + 4 tbsp. soup
• 30 g of almond powder
• 50 g stirred yogurt
• 6 tablespoon(s) orange blossom water
• 170 g t65 flour
• 6 g of baking powder

For the crumble dough

• 75 g t55 flour
• 25 g of almond powder
• 50 g cold butter cut into small pieces
• 50 g brown sugar

Preparation

1. Preheat the oven to 180°C (th.6).

2. Remove the ends of the rhubarb stalks. Wash the stems and cut them into 2 cm sections. Place them in a colander and sprinkle them with 4 tbsp. tablespoon of sugar.

3. Make the crumble dough by mixing all the ingredients with your fingertips until you obtain a sandy mixture. Reserve in the fridge.

4. In a saucepan, melt the butter. Beat the eggs with the sugar. Add the almond powder, melted butter, yogurt and orange blossom water. Incorporate the flour previously mixed with the yeast. When the dough is homogeneous, add the rhubarb pieces.

5. Butter a 20×20 cm square mold, pour the mixture in and cover it with crumble dough. Bake for 40min. Cut into squares and serve warm or cold.