Ingredients:
750 g rhubarb (Rhabarber), to be peeled & cut into small pieces
2 tbsp fine sugar
Bottom Layer:
100 g butter
180 g plain flour
1 tsp (heaped) baking powder
80 g fine sugar
1 pkt (1 tsp) vanilla sugar
2 eggs
75 ml fresh milk
Vanilla Cream:
500 ml fresh milk
40 g fine sugar
1 pkt vanilla pudding powder
Streusel:
200 g plain flour
150 g butter
100 g sugar
1 pkt (1 tsp) vanilla sugar
Garnishing:
2 tsp icing sugar (confectioner's sugar
Method:
Add rhubarb in a large bowl and sprinkle with sugar. Leave aside for half an hour. Then, drain through a sieve.
In a small bowl, empty contents of packet and mix with sugar. Then, add 6 tbsp of milk and mix well until there are no lumps. Heat the remaining milk in a saucepan and bring to a boil. Once the milk starts to boil, remove from heat and add the vanilla pudding mixture. By using a whisk, stir until pudding mixture is smooth. Return saucepan to stove and let it simmer for about one minute over low heat. Remove from heat and leave aside to cool down.
In a mixing bowl, beat butter, vanilla sugar and sugar together. Add eggs one at a time & whisk well. Then, add flour and milk. Mix to a smooth batter. Pour into a greased 28 cm diameter springform cake tin. Level the surface by using a spatula. Bake in a preheated fan oven at 180° C for about 15 minutes.
Spread vanilla pudding onto baked cake. By using a spatula, level the surface.
Then, arrange rhubarb pieces on top.
In a mixing bowl, add all Streusel ingredients together. Then, sprinkle on top of rhubarb pieces.
Bake for about 30 to 35 minutes. Leave the cake to cool down completely before removing from springform. Cooling time is approximately 3 hours. Sprinkle top of cake with icing sugar before serving.
