Rhubarb Streusel Cake (German)

The German Rhubarb Streusel Cake is a great cake to bake in summer when rhubarb is available. We love this cake for the traditional "Kaffee and Kuchen" time on Sunday. Rhubarb is used in the German cuisine for compôte, pastries, desserts and cakes. Originally rhubarb comes from the Himalaya region and entered during the 16th century Russia then later on other parts of Europe. Rhubarb stays fresh in the fridge, wrap it in a moist cloth or freeze it: Cut in small pieces and place into a freezing bag.
You would never use the leaves as they contain oxalic acid that can cause poisoning if eaten in high amounts like 5 kg.

Dough:
butter (100 g)
sugar (80 g)
1 (0.3 oz) pkg Dr Oetker vanilla sugar
2 eggs
crème fraîche (75 g)
all-purpose flour, unbleached (180 g)
1 Tbsp. Dr Oetker baking powder
rhubarb

Topping:
1 (1.8 oz) pkg Dr Oetker vanilla pudding
sugar (40 g)
milk (375 mL)
crème fraîche (125 g)

Streusel:
rhubarb (800 g)
all-purpose flour, unbleached (200 g)
sugar + 1 pkg vanilla sugar 0.3 oz (100 g)
butter, cold (150 g)
cinnamon
confectioners' sugar

Preheat an oven to 375°F (190°C/170°C fan, Gas Mark 5).

Wash and peel rhubarb.

Cut in small pieces, add sugar and let sit for about 30 minutes.

Drain rhubarb in a sieve.

Meanwhile mix all ingredients for the dough, knead well.

Grease a spring form (diameter 28 cm or 11") with butter, sprinkle with all-purpose flour, unbleached or breadcrumbs.

Fill the dough in spring form.

Bake in pre-heated oven on 180 C or 370 F for 15 minutes. Don't turn oven off.

Mix all streusel ingredients, knead until you get a crumbled dough.

Make pudding per instructions, let it cool off while stirring.

Add crème fraîche, spread onto the cake.

Place rhubarb pieces on top and sprinkle with streusel.

Place again in oven and bake for 30-35 minutes.

Let cool off in form.

Dust with confectioners' sugar if you like before serving the cake.