Rhubarb cake with vanilla pudding

Ingredients for 12 servings:

• 250 ml milk
• 1 cube of yeast
• 1 egg(s)
• 80 g sugar
• 500 g flour
• 5 tbsp oil
• 1 kg rhubarb, peeled
• 1 tbsp sugar
• 1 pack vanilla pudding powder, bakeproof
• 250 ml milk
• 100 g sugar
• 200 g butter
• 300 g flour
• 1 pinch of salt
• 2 tbsp cinnamon sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 10 minutes

simple, juicy and super delicious!

For the yeast dough, heat the milk to lukewarm and swirl it around in the bowl to warm the bowl. Then crumble in the yeast. Beat in the egg and add the sugar and milk. Stir in the oil and salt. Knead the ingredients into a smooth dough, cover with a kitchen towel and let it rise in a warm place for about 50 minutes (it will roughly double in size). Meanwhile, peel the rhubarb and cut into 1-2 cm long pieces. Particularly thick stalks can also be halved. Then sprinkle the rhubarb with 1-2 heaped tablespoons of sugar, depending on your taste, and set aside to rest. Once the dough has risen sufficiently, roll it out and line a baking sheet. Make sure the yeast dough doesn’t get pulled and collapse. Prepare the pudding according to the package instructions. Depending on the type of pudding, it can be boiled or just stirred together. I usually use the ovenproof version, which only needs to be mixed with cold milk. Pour the vanilla pudding onto the yeast dough and top with rhubarb. Let the dough rise for another 15 minutes. Meanwhile, make the crumble from sugar, butter, flour, and salt and crumble it over the rhubarb. If desired, you can also sprinkle with cinnamon sugar. This makes the crumble a little crispier and will caramelize slightly during baking. Bake the cake in a preheated oven at 170°C (fan oven) for about 25 minutes, or until the crumble and the edges of the dough are lightly browned.