This is a delicious German Rhubarb Streusel cake for which you would use the Kathi German Yeast Dough Baking Mix. You just need to add some fresh ingredients. Perfect for baking beginners.
For the Dough
• 1 Baking Mix Kathi Yeast Dough
• 60 g butter or margarine
• 180 ml water
• 1,5 kg fresh rhubarb (or frozen)
• 350 g sugar
• 1 package Pudding Cream Dr Oetker
• 3 tbsp sour cream
• 50 g butter or margarine
• 3 eggs
• 375 ml water
Baking Instructions German Rhubarb Streusel Cake
Mix baking mix with the yeast.
Add 60g butter and warm water.
With a hand mixer and kneading hooks knead until you get a smooth dough.
Let raise covered for 30 min.
Clean rhubarb and cut in small pieces.
In a pan combine the water and half of the sugar - add the rhubarb, bring to a brief boil.
With a slotted spoon remove rhubarb from the pan, sprinkle with remaining sugar. Keep the water.
Mix pudding powder with heavy cream, add to the hot water, bring to a brief boil, it should have thickened.
Let pudding cool off for 15 min (place plastic foil on top to avoid skin building).
Add butter and eggs. Mix well.
Grease a high sided baking pan, it should be 2 inches high (see below Amazon offers) or layer with parchment paper.
Roll the yeast dough on a smooth surface sprinkled with flour.
Place the dough on the baking pan.
Spread the pudding-cream on top and then add the rhubarb.
Make the Streusel
200 g flour - 100 g butter - 1 egg - 100 g sugar - 1 package vanilla sugar, 0.5oz - 1/2 tsp cinnamon
Combine all ingredients in a bowl.
With a hand mixer and kneading hooks or with the hands knead until you get a crumbly dough.
Make little crumbles and sprinkle them evenly all over the rhubarb cake.
Bake the cake or 45 min on 360 F.
Let the rhubarb cake cool off completely before you enjoy a piece topped with whipped cream.