Best Rhubarb Cake Based on Family Recipe
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 200 g flour
- 100 g butter
- 75 grams sugar
- 1 egg (s)
- 1 pinch (s) baking powder
- Fat and flour for the mold
For the filling:
- 400 g sour cream
- 1 egg (s)
- 1 packet vanilla pudding powder
- 80 g suar
- 800 g rhubarb
- 2 tablespoon hazelnuts, ground
Print Recipe
Pin Recipe Instructions
- Make a dough from the ingredients for the shortcrust pastry, quickly process all the ingredients together to form a smooth dough. Wrap the dough in cling film and put it in a cool place for half an hour.
- Preheat the oven to 175 ° C top / bottom heat.
- Grease and flour a 26 springform pan. Roll out the shortcrust pastry, place in the springform pan and press a 2 - 3 cm high edge onto the pan. Prick the base several times with a fork and spread some ground hazelnuts on the base.
- Wash, peel and cut the rhubarb into small pieces.
- For the filling, mix the sour cream, egg, vanilla pudding powder and sugar together well. Put the finely chopped rhubarb in the mold and pour the icing over it.
- Bake in the preheated oven for about 1 hour. Let it cool down and then remove it from the mold.
- Tip: You can also add sprinkles to the cake.
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