John Myers
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Rhubarb Pudding Crumble Cake
The perfect rhubarb pudding crumble cake recipe with a picture and simple step-by-step instructions.
for the dough:
- 100 g Soft butter
- 100 g Raw cane sugar
- 1 pack Organic vanilla sugar
- 3 Pc. Eggs
- 200 g Wholemeal spelled flour
- 50 g Food starch
- 1 tsp Tartar baking powder
- 1 tsp Food atron
for covering:
- 650 g Rhubarb, peeled and cut into pieces
- 1 pack Custard powder
- 400 ml Milk
- 2 tbsp Raw cane sugar
for the crumble:
- 70 g Butter
- 50 g Raw cane sugar
- 120 g Wholemeal spelled flour
- For the dough, briefly process all the ingredients into a dough with the food processor. Pour into a springform pan (26 cm diameter) lined with baking paper and spread the pieces of rhubarb on the dough and press in gently. Bake on the middle shelf in the preheated oven at 180 degrees top / bottom heat for about 25 – 30 minutes.
- In the meantime, prepare the pudding according to the package instructions, but only with 400 ml of milk. For the crumble, use the food processor to process the specified ingredients into crumble. Take the cake out of the oven and spread the pudding over it. Sprinkle the sprinkles on top. Bake in the oven for another 20 – max 30 minutes.
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