Bake in sp(i)ring

Now that spring has begun it's time for some fresh spring recipes! Be inspired by the happy nature outside and take this mood to wherever you are baking cakes. Make sure to spread the in-sp(i)ring atmosphere among your friends!

To start spring I chose this Rhubarb- Vanilla Pudding-Cake recipe. Personally I don't fancy rhubarb outside a cake, but inside it's actually really yummy! So my advice to you rhubarb sceptics is to give it a try; alternatively replacing it with cherries or apricots works very well too.

Recipe: 
Ingredients:
Cake bottom: 75g sugar - 1 tbsp vanilla sugar - 2 eggs - 100g butter - 100g low fat yoghurt -
                         2 tbsp sunflower oil - 190g flour - 1 tsp baking powder

Vanilla-Pudding: 1 packet vanilla pudding powder - 3 tbsp sugar - 60-80ml milk & 400ml milk - 
                              70 g low-fat yoghurt
Healthy layer: 400g rhubarb (or cherries / apricots etc.)
Crumbles: 150g butter - 220g flour - 100g sugar - 1tbsp vanilla sugar


Instructions:

1a) First step is to peel the rhubarb.

1b) Then cut it into small pieces.

1c) Put it into a sieve, sugar it and let the rhubarb drip off for half an hour. There will be quite some water from it!

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2a) For the dough mix together eggs, butter, sugar, vanilla sugar, the yoghurt and oil.

2b) Then add the baking powder to the flour and incorporate it into the dough

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2c) Prepare a baking pan with baking paper and grease the sides of  the pan with oil. Then add the dough and bake for 15min at 160°C /320°F.

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3a) This time you really need to lick the bowl, the dough is so yummy!! After that you blend the pudding powder, with 60-80ml of milk and 3 tbsp sugar.

3b) In a pot bring the milk to a boil and whisk in the pudding powder-sugar-milk mixture with a whisk. Let it boil for 30 sek. continuously stiring. After letting it cool for some minutes blend in the joghurt.

4a) Now we come to the best part of the cake, the crumbles! *-* Mix together butter, flour, sugar and vanilla sugar..

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4b)...until they look like this:

5a) When the cake bottom is ready and the pudding cooled down a little, spread it on top of the cake.

5b) Add the rhubarb or whichever alternative you decided to use.

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5c) Sprinkle the crumbles on top of the rhubarb.

5d) And bake for 35minutes at 160°C/ 320°F.

Buon Appetito!
Guten Appetit! Bon appétit!

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Inspired by: http://www.chefkoch.de/rezepte/198191083776312/Rhabarberkuchen-mit-Vanillecreme-und-Streusel.html