Rhubarb Pudding Cake with Crumble Topping
Ingredients
Filling
- 700 ml milk
- 100 g sugar
- 1 1/2 packets (37 g each) vanilla pudding powder
- 450 g rhubarb
- 2 packets vanilla sugar
- 200 g sour cream
- 1 medium egg
Crust
- 200 g all-purpose flour
- 70 g sugar
- a pinch of salt
- 130 g soft butter
- a little flour for dusting
Streusel
- 70 g sugar
- 70 g butter
- 130 g all-purpose flour
Preparation
Mix 4 to 5 tablespoons of milk, pudding powder, and sugar in a small bowl
Bring the remaining milk to a boil in a saucepan
Stir the pudding mixture into the boiling milk and simmer for 1 minute over low heat
Transfer the pudding to a bowl, cover with plastic wrap, and set aside to cool
Line the bottom of a 20 cm springform pan with parchment paper
Mix flour, sugar, and salt in a bowl, then add butter and knead into a dough
Press the dough into the pan to form a crust with a 6 cm high border, then chill
Preheat the oven to 180°C conventional or 160°C convection
Wash rhubarb, peel coarsely, and trim the woody ends, then cut into 1 cm pieces
Cook rhubarb with vanilla sugar in a saucepan for 3 to 4 minutes over medium heat
Knead sugar, butter, and flour into coarse streusel crumbs
Mix the cooled pudding with sour cream and egg until smooth
Spread the cooked rhubarb over the chilled crust
Pour the pudding mixture over the rhubarb
Sprinkle the streusel evenly over the top
Bake for 30 to 40 minutes until the streusel is golden and the filling is set
