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