Rhubarb cake with crumble and vanilla yogurt cream

Ingredients for 4 servings:

• 400 g wheat flour
• 200 g butter
• 150 g sugar
• 25 ml vanilla flavoring to taste (I like to use plenty of triple vanilla flavoring)
• 100 g almonds, ground
• 1 egg(s)
• 500 g rhubarb
• 2 cups yogurt, Greek
• 100 ml milk
• 2 packets of vanilla sugar
• 3 tsp, heaped cornstarch
• 400 g wheat flour
• 160 g oil, neutral
• 40 ml water
• 150 g sugar
• 25 ml vanilla flavor
• 100 g almonds, ground
• 50 g applesauce, unsweetened, or egg substitute
• 500 g rhubarb
• 150 g lupin yogurt
• 1 tbsp oil, neutral
• 100 ml oat milk (oat drink)
• 1 tbsp oil, neutral
• 2 packets of vanilla sugar
• 3 tsp, heaped cornstarch

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 25 minutes

super easy – with vegan version

First, knead 300g of flour, the softened butter, 100g sugar, and vanilla essence into a dough. Set aside about half of this for the crumble topping. Add the egg, ground almonds, the remaining flour, and the remaining sugar to the other half of the dough and knead. Transfer the dough to a round springform pan and roll it out or press it into shape with your hands to create a rim about 3cm high. Trim the rhubarb (you can also peel it, but I don’t think that’s necessary). Cut it into pieces about 2cm long, cutting very thick stalks lengthwise first to allow the rhubarb to cook, and spread it on the cake base. Mix the vanilla sugar and cornstarch together well, then combine with the yogurt and milk to form a cream. If you prefer a sweeter texture, you can add more sugar or vanilla sugar to the cream, as the cake will be rather tart with the specified amounts. Spread the cream over the rhubarb. Finally, crumble the reserved crumble dough over the cake. For the vegan version, process the ingredients listed in the order given above. Bake in a preheated oven at 160 degrees Celsius (320 degrees Fahrenheit) with bottom heat for about 35 minutes, until the crumbles are lightly browned. Then turn off the oven to use the residual heat (do not open the oven door). Leave the cake in the warm oven for about 20 minutes. Let it cool down, at least somewhat, because it tastes delicious even lukewarm. The recipe makes 8 clearly visible slices, which is usually enough for four people. Notes: For the vegan version, I specified the plant-based yogurt and plant-based milk that I normally use and therefore have in the house. Any other yogurt you like and have will work. If the yogurt is rather runny, add a fourth spoonful of cornstarch.