Some recipe ideas develop spontaneously. Like the idea for this cake. It started when my favourite colleague asked me if I had a good recipe for a rhubarb streusel cake. Instantly the custard streusel cake come to my mind. Rhubarb and vanilla pairs so greatly and so I suggested to add another layer to the custard streusel. My colleague liked the idea as well and after a short discussions we decided that the rhubarb should be slightly cooked and then bound with some starch like a custard. When I bought my groceries this evening, I saw rhubarb in the fruit section of the supermarket and decided that I had to bake this cake as well. And I’m happy that I did it, because the combination of rhubarb, custard, streuel and a fluffy yeast dough is really divine!
After visiting my parents garden we came home carrying an arm full of tender rhurbarb. And because we can not always eat oven roasted rhubarb I decided to use one half for a cake – while I roasted the other half in the oven (I can not get enough of 
