Summary

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

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Instructions

1. Wash and clean the rhubarb the day before and cut into small pieces. Sprinkle with 400g sugar and let it steep overnight.
2. Make a shortcrust pastry from 300g flour, 200g sugar, 200g butter and 1 egg and chill for 1 hour.
3. 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.
4. Line a springform pan with shortcrust pastry, pull up the edge nicely and add the rhubarb pudding mixture.
5. Baking time approx. 60 minutes at 200 degrees