Rhubarb Cake with Vanilla Sprinkles

Summary

Ingredients

For the dough:

• 150 grams flour
• 1 packet custard powder, vanilla
• 0.5 teaspoon ½ baking powder
• 1 pinch (s) salt
• 2 egg (s)
• 100 g butter, very soft
• 1 packet vanilla sugar
• 60 g suar

For the cream:

• 1 packet custard powder, vanilla
• 250 ml milk
• 1 pinch (s) salt
• 3 tablespoon sugar
• 200 g sour cream

For the sprinkles:

• 250 g flour
• 175 g butter, soft
• 100 g suar
• 2 packs vanilla sugar
• some vanilla flavor, OR pulp half a vanilla pod
• 1 pinch (s) salt
• 750 g rhubarb
• 3 tablespoon sugar, for sprinkling

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Instructions

1. First peel the rhubarb and cut it as thick as you like, preferably finger-thick pieces.
2. Sprinkle with 2-3 tablespoons of sugar, mix well and refrigerate for at least 1 hour.
3. I would like to recommend letting the sugared rhubarb steep overnight so that almost all of the liquid can escape.
4. Then pour it off and use it as you like!
5. Now make the floor.
6. All ingredients can be kneaded vigorously in the bowl at the same time (of course you can also use a food processor). Cover the bowl well and chill for 30 minutes.
7. During this time, prepare the pudding as usual, but with only 250ml milk, and let it cool down.
8. Only then put in the sour cream, best of all with a nice touch!
9. (You are welcome to add the other pulp of the vanilla pod here and boil the pod in the milk BEFORE the pudding powder is added.)
10. After resting, take the shortcrust pastry out of the bowl and knead again lightly. Press the dough into a prepared springform pan and pull up one edge.
11. Put the vanilla cream on top and smooth it out.
12. Pour the well-drained rhubarb pieces over it and, if you like, press lightly.
13. Make a crumble dough from the ingredients for the vanilla sprinkles (it`s best to use your hands because you get a better feeling for when the sprinkles are exactly right). Sprinkle the crumbles over the pudding mixture.
14. Place the cake on the middle rack in the preheated oven and bake for 40-50 minutes at 180 ° C top / bottom heat or 160 ° C fan oven.
15. Please be careful, every oven is different. For me, 40 minutes are always enough, then the streusel is brown and the cake is ready.
16. Please let the cake cool down completely and only then cut it, because it is still a little too soft after baking and would flow apart.
17. Tips: The streusel can also be made crispy with corn flakes.
18. Instead of vanilla pudding, strawberry pudding also tastes good!
19. Also tastes good with spelled flour, that gives it a slightly different note.
20. The rhubarb cake with vanilla sprinkles stays fresh for a few days and is quick to prepare because the shortcrust dough does not have to sit for 30 minutes.

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