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🍰 Rhubarb Cake with Crumble and Vanilla Cream

445 kcal · 80 min · 4 servings

Ingredients

• 100 g butter
• 80 g sugar
• 1 pkt. vanilla sugar
• 2 egg(s)
• 75 g sour cream
• 180 g flour
• 1 tsp, heaped baking powder
• fat for the pan
• 1 pkt. vanilla pudding powder
• 40 g sugar
• 375 ml milk
• 125 g sour cream
• 800 g rhubarb (peeled, weighed)
• 200 g flour
• 100 g sugar
• 1 pkt. vanilla sugar
• 150 g butter, cold
• cinnamon (to taste)
• powdered sugar (for dusting)

Instructions

1. 1. Peel the rhubarb and cut it into small cubes. Sprinkle with sugar and let it sit for about 30 minutes. Then drain the released liquid completely in a sieve.
2. 2. Mix the dough ingredients into a smooth batter. Pour the batter into a greased springform pan with a diameter of 28 cm. Pre-bake the base in the preheated oven at 180 degrees for about 15 minutes.
3. 3. Knead flour, sugar, vanilla sugar, and cinnamon with the butter into a crumbly mixture.
4. 4. Boil the pudding with sugar and milk. Let it cool down slightly while stirring constantly. Stir in the sour cream and spread the cream evenly over the pre-baked base. Distribute the drained rhubarb pieces on top and sprinkle the crumbs over them.
5. 5. Finish baking the cake in the hot oven at 180 degrees top and bottom heat for about 30 to 35 minutes.
6. 6. Let the cake cool down completely in the pan. Then dust it with powdered sugar.

Nutrition per serving

• kcal: 445
• Protein: 7 g · Fett/Fat: 22 g · Carbs: 66 g