Rhubarb Cake

Instructions

1. For the dough, mix the flour, sugar, and salt together in a bowl. Cut the cold butter into small pieces and thoroughly work it into the dry ingredients. Lastly, knead in the egg. Cover with a damp cloth and set aside for 30 minutes.
2. Meanwhile, for the streusel topping, combine the flour, sugar, vanilla sugar, cinnamon, and salt in a bowl. Add the butter in small pieces. Using your hands, rub the mixture together until coarse crumbles form. Chill the crumbles until ready to use.
3. For the topping, bring two-thirds of the milk to a boil in a small saucepan. Whisk together the remaining milk with the pudding powder and sugar. Add the egg yolk and whisk until smooth. Once the milk is boiling, whisk in the prepared mixture. Bring to a boil over low heat, stirring constantly. Let the vanilla pudding cool for about 10 minutes.
4. Brush the inside of a springform pan or other tart tin with some butter and dust with flour to prevent the dough from sticking to it. Roll out the dough on a floured surface to about 5 mm thick. Line the prepared tin with the pastry, creating an edge about 3 cm high. Prick the base all over with a fork.
5. Preheat the oven to 175°C. Wash the rhubarb, pat it dry, and trim the ends. Cut the rhubarb stalks into 1-2 cm pieces.
6. Mix the rhubarb pieces into the pudding. Spread the rhubarb-pudding mixture over the pastry base and sprinkle the crumble topping on top. Bake in the preheated oven for about 45 minutes. After baking, let it cool on a wire rack for about 1 hour before carefully loosening it from the pan.