Rhubarb Yeast Cake with Coconut Crumble Topping

I love yeast cake, oh how I love it, and I definitely bake it too rarely. It's best with a big helping of delicious crumble topping. So with rhubarb season here, there was no way I could skip a yeast cake. The coolest part is that strawberries are already here or will be very soon, and you can "squeeze" them into this cake too. And when you run out of fruit, raisins or just the crumble topping will do, and it will still be delicious. But then, yeast cake doesn't need any praise, because everybody knows it.

Rhubarb yeast cake with coconut crumble topping

Since I have the chance, I'd like to wish my Mom loooots of smiles on her face and nothing but sunny days! I think she would like this yeast cake :) Wishing all Moms lots of health!

Instructions:

Heat the butter, sugar and milk until everything has melted, then set aside to cool. Add the eggs and gently mix everything together, then add the crumbled yeast, stir, cover and set aside in a warm place for about 30 minutes (but it can also be much, much longer). When the yeast gets going, add the sifted flour and knead the dough well, until it starts to pull away from the sides of the mixer bowl or your hands. This will take about 10-15 minutes. Cover again and set aside to rise for about 30 minutes, or ideally 60 minutes.

Line a baking pan of about 20x30 cm with parchment paper and preheat the oven to 180°C (350°F).

Make the crumble topping: Slowly melt the butter in a frying pan, add the sugar and stir. Add the flour and shredded coconut and mix at the end. Set aside.

Wash and peel the rhubarb and cut it into 1 cm pieces, then mix it well with the dry gelatin mix.

When the dough has risen, spread it in the pan, then distribute the rhubarb pieces evenly over it. Crumble the topping up a bit if needed and sprinkle it over the rhubarb. Bake in a well-heated oven for 20 minutes with the oven door open, so the cake can rise a bit more. Then close the door and bake for another 30-40 minutes, until the crumble topping turns a beautiful golden color. If it starts to burn (because of the coconut), cover it with a piece of aluminum foil. Of course it tastes best while still warm. You can serve it sprinkled with powdered sugar.

Enjoy!

Additional notes:

You can leave out the gelatin mix. In that case, lightly coat the rhubarb in flour.