Summary

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

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Instructions

1. Peel the rhubarb, cut into finger-width pieces and sugar-coat with 130 g sugar. Then let it stand until it has drawn juice.
2. 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.
3. 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.
4. 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.
5. 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.
6. After cooling, the cake can be covered with icing sugar.