Rhubarb Cake with Crumble and Sour Cream

Summary

Prep Time	35 mins
Total Time	35 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the filling:

600 ml apple juice
2 packs pudding powder, vanilla
100 g suar
500 g rhubarb, (cut pieces)

For the sprinkles:

For the cream:

200 g whipped cream
200 g sour cream
1 pack cream stabilizer
2 packs vanilla sugar

Rhubarb Cake with Crumble and Sour Cream

Instructions

For the kneading dough, knead all the ingredients into a smooth dough, line a 26 cm springform pan with it and pull up an edge about 2 cm high. Keep in the refrigerator until ready to use.
For the filling, wash the rhubarb, peel it off and cut into 1cm wide pieces.
Put apple juice in a saucepan. Mix the pudding powder with 100g sugar and 5 tablespoons of the apple juice, bring the rest of the apple juice to the boil. Stir in the mixed pudding powder, bring to the boil briefly, remove from the heat and fold in the rhubarb pieces.
Place the rhubarb mixture on the bottom of the springform pan and bake in the preheated oven at 180 ° C for 25 minutes.
For the crumble mix the flour, sugar, cinnamon, and almonds and pour the cold margarine / butter over it in small pieces and process into small crumble.
After the 25 minutes, take the cake out of the oven, spread the crumble on top and then bake again for 20 minutes. The sprinkles should be golden yellow.
Place the cake on a grid, remove from the edge and let cool down with the springform pan base (I loosen the edge of the base with a small knife after 30 minutes).
For the sour cream, whip the cream with the vanilla sugar and cream stiffener until stiff, then stir in the sour cream. Spread the cream on the cake and put in the fridge for at least 30 minutes.
Sprinkle with cinnamon sugar if you like.
Tip:
Bake the cake the day before and pour the sour cream on it fresh before serving!

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