Covered Rhubarb Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 300 grams flour
- 90 g suar
- 95 g butter
- 2 egg (s)
- 1 teaspoon Baking powder
- 1 bag vanilla sugar
For the filling:
- 750 g rhubarb
- 130 g suar
- 2 packs custard powder
Also:
- Cake icing (powdered sugar icing), optional
Print Recipe
Pin Recipe Instructions
- Peel the rhubarb, cut into finger-width pieces and sugar-coat with 130 g sugar. Then let it stand until it has drawn juice.
- In the meantime, make a shortcrust pastry from flour, sugar, butter, eggs, baking powder and vanilla sugar. Press about 2/3 of the dough into a 26 cm springform pan and pull up one edge.
- Bring 1/2 liter of rhubarb juice with the pudding powder to the boil and then mix with the rhubarb. If it hasn`t drawn that much juice, just fill it up with water.
- Pour the rhubarb pudding mixture onto the shortcrust pastry and roll out the remaining dough, then carefully place on top of the filling so that the cake is well covered. I put the springform pan on the rolled out dough and cut it around it, it gives a nice edge.
- Then bake the cake at 200 ° C for about 45 minutes. If it gets too dark, simply cover the last few minutes with some baking paper.
- After cooling, the cake can be covered with icing sugar.
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