Summary

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

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Instructions

1. 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.
2. Preheat the oven to 175 ° C top / bottom heat.
3. 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.
4. Wash, peel and cut the rhubarb into small pieces.
5. 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.
6. Bake in the preheated oven for about 1 hour. Let it cool down and then remove it from the mold.
7. Tip: You can also add sprinkles to the cake.