Rhubarb crumble cake with vanilla pudding

Ingredients for 1 servings:

• 250 g butter, soft
• 200 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 250 g flour
• 100 g almond(s), ground
• 2 tsp baking powder
• 1 pinch of salt
• 1 tsp lemon peel, untreated
• 1 pack of pudding powder, vanilla
• 500 ml milk
• 40 g sugar
• 600 g rhubarb (weighed peeled)
• 300 g flour
• 200 g butter, soft
• 125 g sugar
• 1 tsp cinnamon
• 100 g powdered sugar
• some water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

juicy, summery

For the pastry: In a bowl, cream the softened butter with the sugar and vanilla sugar until creamy. Add the eggs one at a time and beat vigorously. In a second bowl, combine the flour, ground almonds, baking powder, and a pinch of salt. Gradually fold the mixture into the buttercream. Preheat the oven to 175°C. Line a baking sheet with parchment paper and spread the pastry on it. I put the sheet back in the fridge while I made the pudding. This made it easier to spread it over the pastry. For the filling: Cook the vanilla pudding according to the instructions. To prevent a skin from forming, you can cover it with cling film while it’s still hot. Wash and peel the rhubarb. To do this, cut off both ends of each stalk with a knife. Rhubarb is easy to peel by peeling off the reddish skin with a knife, starting at the thicker end. Now cut the stalks into bite-sized pieces. Spread the cooled vanilla pudding on the pastry and scatter the rhubarb pieces evenly on top. For the crumble: Combine all ingredients in a bowl and knead by hand until well blended. Crumble the dough with your fingers over the baking sheet to form crumbles. Bake the baking sheet for about 45 minutes until the crumbles turn golden brown. For the glaze: Mix together powdered sugar and a little water. It shouldn’t be too runny. If you want to create even strands of it over the cake, pour the mixture into a freezer bag and press it into one corner. Cut off a small corner and use it to make your own stripes over the baking sheet.