Rhubarb Crumble Cake Kate
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 750 g flour
- 500 g butter, or mararine
- 300 g suar
- 3 packs vanilla sugar
- 1 pinch (s) salt
- Fat, for the tin
For the cream:
- 1 bag / s custard powder, vanilla, for cooking
- 4 tablespoon sugar
- 500 ml cream or milk
- 2 tablespoon crème fraîche, or sour cream
- 1 kg rhubarb
Print Recipe
Pin Recipe Instructions
- Prepare the pudding according to the instructions on the packet, let it cool a little and stir in the cremé fraíche.
- Preheat the oven to approx. 200 degrees (convection 175 degrees).
- Melt the butter. Mix the flour, sugar, vanilla sugar and salt. Add the butter and knead everything to make crumbles. Spread about 3/4 of the crumble on a greased baking sheet and press firmly.
- Spread the pudding mixture on top, cover with the cleaned and cut rhubarb, sprinkle with the remaining crumble and bake on the middle rack for approx. 45 minutes.
- Tip:
- Also tastes good with cherries, plums or other fruits.
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