Rhubarb cake with vanilla cream and crumble

Ingredients for 1 servings:

• 100 g butter
• 80 g sugar
• 1 tbsp vanilla sugar
• 2 eggs
• 75 g sour cream
• 180 g flour
• 1 tsp, heaped baking powder
• Fat for the mold
• 1 tbsp vanilla pudding powder
• 40 g sugar
• 375 ml milk
• 125 g sour cream
• 800 g rhubarb, peeled and weighed
• 200 g flour
• 100 g sugar
• 1 tbsp vanilla sugar
• 150 g butter, cold
• Cinnamon to taste
• Powdered sugar for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Peel the rhubarb, cut into small pieces, and sprinkle with sugar. Let it sit for about half an hour. Then drain well in a sieve. In the meantime, make a batter from the ingredients for the dough and pour it into a greased springform pan (28 cm diameter). Bake in a preheated oven at 180°C for about 15 minutes. For the crumble, knead the flour, sugar, vanilla sugar, and cinnamon with the butter until crumbly. Cook the pudding with the sugar and milk and let it cool slightly, stirring constantly. Stir in the sour cream and spread it on the cake base. Arrange the rhubarb pieces on top and sprinkle the crumble on top. Bake the cake in a hot oven at 180°C (top/bottom heat) for about 30-35 minutes. Let it cool in the pan and sprinkle with powdered sugar.