Rhubarb Cake with Streusel Topping

http://theomaway.com/cuisine/rhubarb-cake-with-crumble-topping-rhabarberkuchen-mit-streusel/

I haven't made this cake and it came in metric measurements. The amount of rhubarb seems like too much. I think you could make it with with much less rhubarb.

Ingredients for cake:

• 500 g (17.6 oz) of all-purpose flour (4 cups)
• 1 teaspoon of salt
• 125 g (4.4 oz) of melted butter (1 stick plus 2 tablespoons)
• 1 cup of lukewarm milk
• 2 extra large eggs
• 1 package of rapid-rise dry yeast
• 2 tablespoons of sugar
• 1360 g (3 pounds) of rhubarb (12 cups!)

• Preparation of dough:

  Mix flour, yeast, salt and sugar. Add in melted butter, lukewarm milk, and eggs and work it with the hooks of your electric hand mixer. Continue until the dough is smooth. It should loosen from the sides and show some bubbles. Cover the dough with a towel and keep it in a warm place. Allow it to rise for about an hour, or until the dough has doubled in size.
• When ready, line the bottom of a baking sheet (I used size 11” x 17”) with baking paper. Roll the dough evenly on the sheet and it will rise a second time while you prepare the rhubarb and the streusel crumble.

  Ingredients for crumble topping:

  • 200 g (7 oz) of all-purpose flour (1 3/4 c)
  • 100 g (3.5 oz) of sugar (1/2 c)
  • 125 g (4.4 oz) of cold butter (1/2 cup + 2 Tablespoons)
  • 5 to 6 drops of vanilla extract 

  • Preparation of the rhubarb:

    Cut about a  ¼ inch on both sides of the rhubarb. Skin the rhubarb while sticking the tip of a small knife about 1 inch below the end into the upper layer of the rhubarb. Lift the skin with the knife and pull the skin down. Make sure not to stick the knife too deep into the rhubarb because it will pull off the fruit, as well. 
  • Cut the rhubarb in about 3/4—1 inch pieces.

  • Preparation of the crumbles:

    Add the flour, vanilla, sugar, and butter in a bowl and mix well with your hands. Once all the ingredients have been properly combined, rub the mixture between your fingers to create the crumble.

    Finishing of the cake:

    Set the rhubarb with the cut in lines on top of the dough and press it in a little. Spread the crumbles evenly over the rhubarb. Preheat the oven to 220°C (425°F). Place the cake on the rack just below the top rack (or second from the top) and bake for about 20–25 minutes.