<\/em><\/strong><\/p>\n

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Right, this one is going to be easier\u2014but I am not going to let myself become too lazy! \ud83d\ude09 This recipe is quite well known online, although I did not follow it to the letter. The whole simplicity of the method comes down to one thing: the dough is not kneaded (in fact, it is far too soft for that). Instead, it is simply mixed with a mixer. Everything else remains the same\u2014seasonal fruit on top and a generous layer of crumble. I highly recommend giving it a try. The cake is delicious, rises beautifully high and fluffy, and you really do not have to work very hard to make it!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the easy rhubarb yeast cake:<\/span><\/p>\n

\n
• 500 g strong white bread flour<\/li>\n
• 1 cup caster sugar<\/li>\n
• 3 large eggs<\/li>\n
• 250 ml lukewarm milk<\/li>\n
• a pinch of salt<\/li>\n
• \u00bd cup vegetable oil (or melted and cooled butter)<\/li>\n
• 50 g fresh yeast or 14 g dried yeast<\/li>\n
• 500 g rhubarb, cut into smaller pieces (do not peel the stalks)<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  Place the flour into the bowl of a stand mixer. Make a large well in the centre and crumble in the fresh yeast (if using dried yeast, simply mix it into the flour and skip the starter stage). Sprinkle over the sugar and pour in the lukewarm milk. Cover with a clean linen tea towel and leave until the yeast becomes active, about 20 minutes. Add the salt, lightly beaten eggs and the cooled melted butter (or oil). Mix with a mixer until all the ingredients are combined. Cover the dough again and leave in a warm place until doubled in size, about 1\u00bd hours.<\/p>\n

  Once risen, briefly mix the dough again for just a few seconds. Line a baking tin measuring approximately 33 \u00d7 20 cm at the base with baking parchment. Transfer the dough to the tin and spread it evenly. Arrange the rhubarb over the top and sprinkle generously with the crumble topping. Cover with a tea towel and leave in a warm place to rise until doubled in size, about 30\u201340 minutes.<\/p>\n

  Place the cake into a cold oven. Turn the oven on and set it to 175\u00b0C. Bake for approximately 40 minutes, or until a skewer inserted into the centre comes out clean and the crumble is nicely golden. Turn off the oven and leave the cake inside to cool completely.<\/p>\n

  Ingredients for crumble topping:<\/span><\/p>\n

  \n
  • 180 g plain flour<\/li>\n
  • 100 g sugar<\/li>\n
  • 16 g vanillin sugar (or sugar flavoured with real vanilla)<\/li>\n
  • 120 g butter, melted<\/li>\n<\/ul>\n

    Place the flour, sugar and vanillin sugar into a bowl. Add the warm melted butter and mix with your fingertips until large crumble pieces form. Scatter evenly over the cake before baking.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n

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    <\/p>\n

    Recipe source: the CinCin Forum<\/a>.\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    Right, this one is going to be easier\u2014but I am not going to let myself become too lazy! \ud83d\ude09 This recipe is quite well known online, although I did not follow it to the letter. The whole simplicity of the method comes down to one thing: the dough is not kneaded <\/p>\n","protected":false},"author":1,"featured_media":4915,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21,64],"tags":[122,129],"duration":[],"tag_group":[],"class_list":["post-4914","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruit-cakes","category-yeast-breads","tag-rhubarb","tag-yeast"],"acf":[],"yoast_head":"\n