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.

Mom's Rhubarb Sauce #FantasticalFoodFight

Welcome to another Food Fight! Fantastical Food Fight is a group of food bloggers who will get a theme or ingredient each month and make some sort of variation for it. It could be traditional or nontraditional and can be found in a cookbook, on a blog, or be a blogger's own creation! For more details, check out this page.

This month's Fantastical Food Fight theme is RHUBARB because apparently I don't know how to plan out what is in season. I honestly don't know what happened and I think I meant to do Rhubarb in March or April and something got mixed around and it was a little too late to change it. So, of course, I was nervous going into my grocery store, but for some reason, we get produce at all times of the year. One of my biggest pet peeves is when I have stuffed zucchini on my meal plan in the summer when it's supposed to be peak zucchini season...and my grocery store is out. Of course, now that it's February/winter, zucchini is everywhere and it looks amazing. We have had rhubarb since December and it looks great, so I was really lucky there.

I decided to try and make rhubarb sauce because I wanted to try out a few different ways to use the sauce. I grew up in Minnesota and we had rhubarb punch at every graduation party ever. There was always rhubarb desserts and treats at every church gathering, baby shower, bridal shower, etc. I, however, have never purchased rhubarb and I have never made anything with rhubarb even though I absolutely adore it and its tartness!

I attempted to make a danish out of the sauce, but I kept having my cream cheese entirely too soft and my filling was runny. Although my second attempt at the danish was actually pretty decent. But still not really a recipe I was ready to post just yet. I will most definitely be testing it out some more and post it in the future.

This rhubarb sauce was so so easy and it can be used in so many ways. Mix it into oatmeal or eat it with some toast. It can be used for pastries, muffins, cake, etc.. Or just eat it with a spoon :)