Rhubarb Pudding Cake with Streusel

What you need:

For the crumble:

    • 14 Tbsp. unsalted butter, softened
    • 1/2 cup granulated sugar
    • 2 cups all-purpose flour
    • 1 tsp. vanilla sugar (I used this Dr. Oetker brand)

For the topping:

    • about 1 lb. rhubarb, diced
    • 2 to 3 Tbsp. granulated sugar

For the pudding:

    • 1 pkg. pudding mix (I used this Dr. Oetker brand)*
    • 2 cups whole milk
    • 4 Tbsp. granulated sugar
    • 2 Tbsp. sour cream

*Note: If you use Jell-O brand cook and serve pudding follow the directions on it, adding only the sour cream in addition to the package ingredients.

Directions:

    1. For the crumble: In a medium-size bowl, mix ingredients by hand and then chill in refrigerator for 30 minutes.
    2. For the topping: In a medium-size bowl, mix together rhubarb and granulated sugar. Set aside.
    3. For the pudding: Bring milk to a boil. Add pudding and sugar to milk. Bring to a boil again.
    4. Then remove from heat and stir in sour cream.
    5. In a greased 9-inch springform pan, gently press half of crumble mixture onto the bottom.
    6. Then top with pudding, rhubarb, and remaining crumble.
    7. Bake in a preheated 350 degree oven for 45 to 50 minutes or until topping is lightly golden brown.
    8. Remove from oven and let rest at room temperature for about 15 minutes.
    9. Then place in refrigerator and release from springform once cooled completely and pudding sets up.
    10. Keep leftovers covered in the refrigerator.

Recipe from Jernrive

Posted on Fantastical Sharing of Recipes