Rhubarb Cake Lisa
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 9 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
For the dough:
- 300 grams flour
- 200 g suar
- 200 g butter
- 1 egg (s)
For covering:
- g 1,000 rhubarb
- 2 packs pudding powder, vanilla
- 400 g suar, to pull
- Cinnamon for sprinkling
- Sugar for sprinkling
Print Recipe
Pin Recipe Instructions
- Wash and clean the rhubarb the day before and cut into small pieces. Sprinkle with 400g sugar and let it steep overnight.
- Make a shortcrust pastry from 300g flour, 200g sugar, 200g butter and 1 egg and chill for 1 hour.
- Put the rhubarb in a sieve, drain well, but catch the juice. Cook a pudding from 3/4 liter of the juice and the two pudding powders. Stir rhubarb into the pudding.
- Line a springform pan with shortcrust pastry, pull up the edge nicely and add the rhubarb pudding mixture.
- Baking time approx. 60 minutes at 200 degrees
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