Yesterday on the Saturday Market I got some fresh rhubarb and I thought to make a juicy creamy crumbled cake with it.

There are so many recipes for rhubarb cakes but I want it to be like my grandmas cake. It was not so sweet, and I like the sourness of the rhubarb. But it was creamy as well with a shortbread like crust. And on the top some tasty vanilla crumbles.
Without having my grandmas recipe I had to start making my own one.

And here it is.

First I washed the rhubarb and cut it in small pieces, and added sugar to it so it get some juice from it. This took about 3 hours

Then I prepared short pastry but added some baking powder to it. This makes it more crisp and not so hard.

While this was pre-baking for 8 minutes, I prepared a custard pudding.

I used the juice from the rhubarb and filled it up with some milk to get the right amount of liquid for my custard. Once this was cooled down I added about 100 gr of yogurt a tablespoon of butter and 2 eggs.

After the pastry cooled down a bit the custard came into the tin and the rhubarb on top.

This I topped with some Almond Vanilla crumble.

The result is very satisfying. Next time I will take some less liquid for my custard, so it is more stiff, just a little bit. The recipe below reflects this already.

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Rhubarb cake

Prep time:  1 min

Cook time:  1 min

Total time:  2 mins

this is a recipe I redeveloped from mind from one of my grandmas cakes.

Ingredients

For the Fruit filling

• about 700g fresh rhubarb
• 50 g sugar

for the short pastry

• 250 g plain flour
• 60 g sugar
• 120 g unsalted butter
• 1 egg
• 1½ tsp baking powder
• salt

for the custard

• all juice from the rhubarb
• milk to fill up to 400g in total liquid
• 35 g custard powder or one package vanilla pudding
• 2 tbsp sugar
• 2 eggs
• 50 g yogurt
• 2 tbsp unsalted butter
• vanilla extract

for the crumble

• 150g plain flour
• 60 gr ground almonds
• 2 tsp ground vanilla or 2 vanilla beans
• 125g butter
• 100 g sugar

Instructions

Prepare the rhubarb

1. wash the rhubarb and cut the green top and the white bottom off.
2. cut in small pieces about ½ cm thick
3. add sugar and mix well
4. let rest for some time, about 2-3 hours

Prepare the crust

1. mix all ingredients in a mixer to a smooth dough.
2. take a 26cm (10 inch) baking tin and outlay with baking paper
3. take ⅔ of the dough for the bottom
4. form a long roll out of the ⅓ of the dough and form the side of the cake out of it.
5. take a fork and prick the bottom several times
6. Bake at 175C (347F) for 8-10 minutes. The dough shout rise a bit but should not puff.

For the filling

1. take all of the rhubarb jiuce and fill up to 400g with milk
2. heat up 300g of the milk juice mixture
3. mix the custard powder with the remaining milk-juice and add to the boiling milk.
4. cook until thick and let cool down
5. Once cooled down add the yogurt and the eggs. Add some more vanilla flavor if you like.

For the crumble.

1. add all ingredients to a bowl and mix till combined well and crumble develop.

Now put everything together to the cake.

1. Take the cooled down crust and add the vanilla cream.
2. place the drained rhubarb on top
3. spread the crumble on top of the rhubarb
4. bake at 175C (347F) for 30 to 40 minutes till the crumble are lightly brown.

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