Rhubarb cake with apples

Ingredients for 1 servings:

• 150 g butter
• 100 g brown sugar
• 1 pinch of salt
• 1 egg(s)
• 1 tbsp lemon juice
• 380 g wheat flour type 550
• 3 tsp baking powder
• 4 stalk(s) rhubarb
• 2 small apples
• 50 g almonds, chopped
• 50 g almonds, ground
• 400 ml milk
• 1 packet of vanilla pudding powder
• 2 tbsp sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

for a springform pan of approx. 26 cm, makes 12 pieces, juicy, with vanilla pudding

Wash and trim the rhubarb stalks and cut them into pieces. Mix them with a little sugar and lemon juice and let them stand. For the base, cream together the butter, brown sugar, salt, egg and lemon juice until fluffy. Mix the flour and baking powder and stir in a few tablespoons. Sprinkle the rest over the stalks and crumble everything with your hands. Press half into a greased springform pan (approx. 26 cm) and bake at 180°C for 5 minutes. Peel the apples, cut them into pieces and mix them with the rhubarb and chopped almonds. Cook the pudding and let it cool briefly. Spread the pudding on the base and spoon the rhubarb mixture on top. Mix the ground almonds with the remaining batter to make crumbles and spread them on the cake. Bake at 180°C for 30-35 minutes.