Rhubarb Pudding Cake with Streusel

Sweet and tart with delicious layers of pudding, rhubarb, and crumble.

My sister-in-law, Chantal, requested that I make this Rhabarber Pudding Kuchen mit Streusel (Rhubarb Pudding Cake with Streusel) when she came in for a visit in April. I was totally onboard after having made a few rhubarb treats in March. I had vanilla sugar and she brought some custard mix and it was on like Donkey Kong. I had to take some creative liberties with the recipe to figure it out because the original recipe was in German but didn't have as many details as I had hoped for. I originally let the cake cool at room temperature and then removed the springform ring. But that turned out a little messy. I then put it in the fridge with the ring back on it and it worked way better. So I highly suggest keeping it in the springform pan until completely cooled.

The crumble crust was fantastic. The rhubarb was sweet and tart. The pudding was excellent too. It was the most wonderful combination of layers for a cake.

(Print)
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:

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

Recipe adapted from Jernrive

So excited for all the fruit cakes now that it's almost summer including this Lemon Blueberry Pound Cake recipe. I would love to try this Cake Mix Rhubarb Cobbler from Semi Homemade Mom because it looks so easy and tasty!

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