Summary

Ingredients

For the ground:

• 150 g butter
• 100 g suar, brown
• 1 pinch (s) salt
• 1 egg (s)
• 1 tablespoon lemon juice
• 380 g wheat flour type 550
• 3 teaspoons baking powder

Also:

• 4 rods rhubarb
• 2 small apples
• 50 g almonds, chopped

For the sprinkles:

• 50 g almonds, round

For the pudding:

• 400 ml milk
• 1 packet vanilla pudding powder
• 2 tablespoon sugar

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Instructions

1. Wash, clean and cut rhubarb stalks. With a little sugar and lemon juice
2. Stir and let steep.
3. For the bottom, stir butter, brown sugar, salt, egg and lemon juice until frothy. Mix the flour and baking powder and stir in a few spoons. Scatter the rest on top and work everything into crumbs with your hands. Press half into a greased springform pan of approx. 26 cm and bake at 180 ° C for 5 minutes.
4. Peel the apples, cut into pieces and mix with the rhubarb and chopped almonds.
5. Boil the pudding and let it cool down briefly. Spread the pudding on the bottom and pour the rhubarb mixture on top.
6. Process the ground almonds with the rest of the batter into crumble and spread on the cake.
7. Bake at 180 ° C for 30 - 35 minutes.