Summary

Ingredients

• 4 rods rhubarb
• 2 lemon (s), organic, zest and juice it
• 50 grams sugar

For the ground:

• 225 grams flour
• 100 g suar
• 150 g butter
• 150 g almonds, chopped
• 75 g pistachios, chopped or whole
• Fat for the shape

For the filling:

• 1 bag / s vanilla pudding powder
• 200 ml milk
• 200 ml cream
• 100 g suar

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Instructions

1. The evening before, cut the rhubarb into small pieces, mix well with 50 g of sugar and lemon juice and zest and leave to stand covered.
2. The next day, place the rhubarb on a sieve to drain. Add the collected juice to the milk for the filling. Set aside the rhubarb pieces.
3. For the filling, mix the vanilla pudding powder with a little milk. Bring the rest of the milk, the rhubarb juice and the cream to the boil, add the mixed pudding powder to the boiled milk, stirring constantly, and stir until the mixture thickens. Take the pot off the hob and set it aside.
4. For the base, put butter, sugar and flour in a bowl and mix together until a crumbly mixture is formed.
5. Pour 3/4 of the batter into the greased tart pan and spread evenly as a base. The dough is sufficient for a 24, but also for a 26 tart pan, the smaller the dough, the thicker the dough can be.
6. Now put the cream on the bottom and distribute the rhubarb pieces on top of the cream. Mix the remaining crumble dough with the almonds and pistachios and crumble onto the rhubarb.
7. Bake in a preheated oven at 180 ° C (top / bottom heat) for 30 - 45 minutes so that the cake is golden brown, cover with foil if necessary.
8. Let cool for 1 hour, carefully remove from the mold.