Rhubarb crumble cake with vanilla cream

My husband LOVES this crumble cake. It’s a “must try” for rhubarb fans!

Ingredients

Dough

• 100g butter
• 80g sugar
• 1 tsp vanilla sugar
• 2 eggs
• 75g sour cream
• 180g flour
• 1 tbsp baking powder

Cream

• 1 bag pudding powder
• 40g sugar
• 375ml milk
• 125g sour cream

Topping

• 800g rhubarb, peeled
• sugar

Crumbles

• 200g flour
• 100g sugar
• 1 tsp vanilla sugar
• 150g cold butter
• cinnamon as much as you like
• powdered sugar

Step 1: Rhubarb

Peel the rhubarb, cut it in little cubes and mix it with sugar. Let it sit for around 30 min. Then drip it off in a strainer.

Step 2: Cake crust

Mix all the dough ingredients and fill it in a greased springform pan. Bake it in the preheated oven for 15 min., 180°C.

Step 3: Crumbles

Knead the ingredients until you get a crumbly dough .

Step 4: Vanilla creme

Cook the vanilla pudding with milk and sugar and let cool down a bit under constant stiring. Then add the sour cream and spread it on the cake crust. Now spread first the rhubarb and then the crumbles on top of it.

Step 5: Baking

Continue to bake the cake for 30-35 min., 180°C. Let it cool down in the pan and sprinkle powdered sugar on top of it.

Source: http://www.chefkoch.de/rezepte/198191083776312/Rhabarberkuchen-mit-Vanillecreme-und-Streusel.html