John Myers
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Rhubarb Crumble Cake with Vanilla Pudding
The perfect rhubarb crumble cake with vanilla pudding recipe with a picture and simple step-by-step instructions.
Dough:
- 250 g Butter – soft
- 200 g Sugar
- 2 Pck. Vanilla sugar
- 2 Eggs
- 250 g Flour
- 100 g Ground almonds
- 2 tsp Baking powder
- 1 pinch Salt
- 1 tsp Grated lemon peel from an untreated lemon
Filling:
- 2 Pck. Custard powder
- 1000 ml Milk
- 80 g Sugar
- 600 g Rhubarb – peeled, weighed
- 3 tbsp Brown sugar
Streusel:
- 300 g Flour
- 200 g Butter – soft
- 125 g Sugar
- 1 tsp Cinammon
- 2 tsp Vanilla flavor
Dough:
- Beat the soft butter, sugar and vanilla sugar until creamy. Add one egg at a time and stir vigorously. In a second bowl, mix the flour, ground almonds, baking powder and salt. Then gradually stir this mixture into the butter mixture.
- Preheat the oven to 175 degrees. Line a baking sheet with parchment paper and evenly distribute the slightly tough dough using a dough scraper. Put aside.
Filling:
- Cook the vanilla pudding according to the instructions. Let it cool down and stir it from time to time so that no skin forms.
- Wash and peel the rhubarb and cut into bite-sized pieces. Put in a bowl and mix with the brown sugar. So it pulls some juice and is not so dry afterwards.
- Spread the cooled vanilla pudding evenly on the dough and then spread the rhubarb pieces over it.
Streusel:
- In a bowl, knead all ingredients by hand until everything is well mixed. Then crumble the dough over the tray with your fingers. You can also add a few larger sprinkles, which will crunch up so deliciously later.
- Put the tray in the oven for about 45 minutes. The sprinkles should be golden brown.
- So, dear ones, enjoy yourself.
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