Summary

Ingredients

For covering:

• 1 kg rhubarb
• 300 g suar
• 2 sachets pudding powder (vanilla flavor)
• 250 ml coffee cream (4% fat)
• 125 g butter
• 3 egg (s)

For the shortcrust pastry:

• 500 g flour, possibly a little more
• 200 g suar
• 250 g butter
• 6 egg yolks
• 1 sachet baking powder

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Instructions

1. Peel the rhubarb the day before and cut into 1.5 cm pieces. Then leave the rhubarb in a bowl with 300 g sugar overnight, but at least a few hours, stir it from time to time, so that rhubarb juice is formed.
2. Knead a shortcrust pastry from flour, sugar, room temperature butter, egg yolk and baking powder. If the dough sticks too much, add a little flour. Roll out the dough with a rolling pin on a baking sheet with a high rim and press it into shape, pulling up a small rim.
3. For the cream, pour the rhubarb into a sieve and collect the juice. Fill up the juice with the coffee cream to 750 ml of liquid and bring to the boil. Mix the pudding powder with 6 tablespoons of coffee cream and stir into the boiling juice and cream mixture. Bring to the boil until it thickens, stirring constantly so that it does not burn and then remove from the heat.
4. Let the pudding cool while stirring so that there is no skin. Mix the cold pudding with the butter and eggs with a mixer to create a cream.
5. Preheat the oven to 180 ° C top / bottom heat. Spread the cream on the shortcrust pastry and put the rhubarb pieces in the cream so that they are half sunken. Bake the cake on the middle rack for about 40 minutes.