Rhubarb cake with vanilla cream and crumble

Ingredients for 1 servings:

• 6 stalk(s) rhubarb
• 100 g butter
• 80 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 75 g sour cream
• 180 g flour
• 1 tsp baking powder
• 200 g flour
• 100 g sugar
• 1 packet of vanilla sugar
• 150 g butter, cold
• Cinnamon, to taste
• 1 packet of vanilla pudding powder
• 40 g sugar
• 375 ml milk
• 125 g sour cream
• Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

Peel the rhubarb, cut into small pieces, and sprinkle with sugar. Let it sit for about half an hour. Then drain well. In the meantime, make a batter from the butter, sugar, vanilla sugar, eggs, sour cream, flour, and baking powder. Pour into a greased 28 cm springform pan. Bake in a preheated oven at 180 °C for 15 minutes. For the crumble: Mix the flour, sugar, vanilla sugar, and cinnamon (to taste) with the cold butter to form crumbles. For the cream: Cook the custard powder with the sugar and milk, remove from the heat, and allow to cool slightly, stirring constantly. Fold in the sour cream and spread on the cake base. Add the rhubarb pieces and sprinkle the crumble over the rhubarb. Bake the cake at 180 °C for about 35-40 minutes. Allow to cool in the pan and sprinkle with icing sugar. Chill.