Rhubarb Cake from Tray
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 500g flour
- 1 cube yeast
- 80 g butter
- 80 g suar
- 250 ml milk
- 1 egg (s)
- 1 pinch (s) salt
For the cream:
- 2 packs custard powder (vanilla flavor)
- 100 g suar
- 700 ml milk
- 250 g sour cream
For covering:
- 1 kg rhubarb, cut into pieces, with sugar, drained well
- sugar
For the sprinkles:
- 300 grams flour
- 150 g suar, brown
- 1 bag vanilla sugar
- 200 g butter, cold
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- For the dough, put the flour in a bowl, mix with the yeast, sugar and salt. Warm the milk with the butter. Add to the flour with the egg and knead into a smooth dough with a hand mixer. Let go for 45 minutes.
- Boil the pudding with the sugar and milk and let cool a little while stirring constantly. Stir in the sour cream, set aside.
- For the crumble, knead the flour, sugar, vanilla sugar with the butter to a crumbly mass, also set aside.
- Roll out the dough to the size of a baking sheet and lay it out on a baking sheet. Spread the pudding mixture on the dough. Spread the rhubarb pieces over it and crumble the crumble on top.
- Bake the cake in the preheated oven for about 30-35 minutes at 180 ° C. Allow to cool in the mold. Warning, the cake will not set until later!
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