German Rhubarb Streusel Cake

• 2 cups all-purpose flour
• 1 egg
• 1/2 cup white sugar
• 2 teaspoons vanilla sugar
• 1/2 cup unsalted butter, cubed and softened
• 3 1/2 cups chopped rhubarb
• 3 tablespoons white sugar
• 2 tablespoons unsalted butter, cut into cubes

1. Sift flour into a large bowl and make a well in the middle. Add egg, 1/2 cup sugar, and vanilla sugar to the well. Distribute 1/2 cup cubed butter evenly on top. Mix into a dough using your hands. Cover and refrigerate for 30 minutes.
2. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
3. Place 2/3 of the dough in the springform pan and smooth across the bottom. Cover with rhubarb.
4. Crumble remaining dough between your fingers and sprinkle over the rhubarb. Sprinkle with 3 tablespoons sugar. Scatter 2 tablespoons cubed butter over the streusel.
5. Bake in the preheated oven until streusel is lightly brown and crisp, 30 to 40 minutes.

flour, egg, white sugar, vanilla sugar, unsalted butter, rhubarb, white sugar, unsalted butter

Taken from www.allrecipes.com/recipe/263341/german-rhubarb-streusel-cake/ (may not work)