Knead a crumbly dough from the flour, sugar and butter. Spread half of it on 4 soufflé molds and press down lightly. Distribute the vanilla pudding evenly on the molds, then layer the rhubarb compote on top. Finally, sprinkle the remaining dough over the rhubarb compote. Bake in the preheated oven at 180 ° C for approx. 20-25 minutes.
Serve warm and spoon straight out of the mold. Pay attention to the temperature of the molds so as not to burn your fingers.
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