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First, melt the butter and let it cool down a little.
In the meantime, crack the eggs into a large bowl and add the sugar.
Using an electric whisk, beat the eggs with sugar for a few minutes until light and fluffy.
Next, add milk to the mixture. The milk should be room temperature.
Then, slowly add the melted butter to the mixture of eggs, sugar and milk.
Finally, crumble the fresh yeasts into the batter. Don’t stir.
Cover the bowl with a clean cloth and leave for a couple of hours in a warm place.
Mix all ingredients with your fingertips.
Wash and dry the rhubarb.
Cut off the ends of the stalks and then peel the skin.
Chop the rhubarb into 1.5cm chunks.
Cook the rhubarb in a frying pan with the sugar for 10 minutes.
Drain cooked rhubarb on a seive to remove excess water.
Add flour to the yeast batter. Gently stir with a spatula.
Evenly spread the dough on a large baking tray.
Evenly spread the rhubarb on the cake.
Sprinkle the crumble over the rhubarb.
Set aside for 45 minutes.
Preheat the oven to 180C.
Place the cake in the oven and bake for 20 minutes with the oven door a few inches ajar.
After the 20 minutes, close the door and let the cake bake for another 30 minutes.
Remove the cake from the oven. Let it cool down a little, then have a warm slice!
Serve the cake sprinkled with icing sugar.