Aromatic rhubarb cake with sour cream and crumbles

Prepare the dough

1. Mix the salt, sugar, baking powder and sifted flour in a bowl.
2. Add the egg and grate in the cooled butter.
3. Knead quickly into a dough.
4. Remove about ⅔ of the dough and wrap in cling film.
5. Put in the fridge while the filling is being prepared.
6. Wrap the rest of the dough in foil as well and put in the freezer.

Prepare the filling

1. Peel the rhubarb, cut into small pieces.
2. Sprinkle the cinnamon and sugar on top and mix .

Prepare the cake

1. Put the larger half of the dough in a baking pan.
2. Distribute evenly, forming a border.
3. Place the rhubarb on top, smooth out, pour over the sour cream or yoghurt.
4. Take the second half of the dough out of the freezer.
5. Rub the filling in an even layer.
6. Put the cake in the oven for approx. 35-40 minutes and finish baking at 180 °C.
7. Remove the pastry from the oven and sprinkle with icing sugar to taste
8. Rhubarb cake with coffee or Serve tea.