Rhubarb crumble cakes

Ingredients for 12 servings:

• 700 g rhubarb
• 1 pack of pudding powder (vanilla flavor)
• e.g. milk
• 100 g sugar
• 150 g low-fat curd cheese
• 100 ml milk
• 100 ml oil
• 80 g sugar
• 1 tsp, heaped vanilla sugar
• 300 g flour
• 1 packet of baking powder
• 150 g flour
• 125 g sugar
• 125 g butter, cold
• 1 tsp, heaped vanilla sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

The filling: Peel the rhubarb and cut into pieces about 1-2 cm long. Place it in a bowl with the sugar (except for 1 tablespoon) and let it sit for at least half an hour. Mix the remaining tablespoon of sugar with the vanilla pudding powder and stir in the rhubarb juice. Top up with the milk to a total of 400 ml. Heat while stirring and bring to a boil. Add the rhubarb pieces to the pudding and cook briefly. Let the mixture cool. The dough: Knead the above ingredients into a dough. Divide into about 12 equal pieces (dust with a little flour if necessary to make them easier to shape) and form into rounds. Place the rounds flat on a baking sheet lined with baking paper. Spread about 2 tablespoons of the rhubarb pudding in the center of each round, leaving a border of about 1 cm free. Preheat the oven to 160-170°C (fan oven). The crumble topping: Make a crumble from the above ingredients. Knead all the necessary ingredients together. Spread the crumble topping evenly among the cookies. Place the crumble toppings in the preheated oven and bake for about 15-20 minutes. The crumble topping should be golden brown and the crust should be firm (but not dark/dry). Place the finished cookies on a wire rack to cool.