Rhubarb Pie with Crumble




Rating: 3.49 / 5.00 (122 Votes)


Total time: 1 hour

Ingredients:





For the dough:









For the cream:






For the sprinkles:







Instructions:

For the rhubarb cake with crumble, peel the rhubarb, cut into 1 cm pieces and let stand for ½ hour sprinkled with sugar.

For the dough, cream THEA, sugar and vanilla sugar, gradually beat in the eggs. Finally, add the flour sifted with baking powder and the sour cream.

Grease a springform pan (28 cm ø), pour in the batter and bake at 180°C for about 15 minutes.

In the meantime, for the cream, stir the custard powder with a little milk. Heat remaining milk with sugar, stir in stirred pudding powder and bring to a boil. Allow to cool.

Stir sour cream into the pudding and spread evenly on the cooled cake base.

Place well drained rhubarb pieces on top of the custard and sprinkle with crumble. Bake the rhubarb cake with crumble at 180°C for 35 to 45 minutes.

For the crumble, crumble all ingredients together.

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