Rhubarb Cake From the Reindl

Heat the buttermilk. Dissolve the butter in it, but do not let the mass become too hot!

For the dough, crumble in the yeast and stir. Add the flour, sugar, salt and egg and mix well with a dough hook. Cover and let rise in a warm place for about 30 minutes.

Preheat the oven to about 180 °C. Butter a large baking dish (“Reindl”).

Peel the rhubarb and cut into pieces about 1 cm wide.

For the glaze, mix all ingredients well with a mixer.

Dust the top of the yeast dough very lightly with flour and then carefully remove from the bowl with floured hands. Spread it in the prepared form and pull up the edge a little (otherwise the icing will run under the cake). Spread the rhubarb pieces evenly on top and carefully pour the glaze over the top.

Bake the cake for 30-35 minutes.

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