Rhubarb Cake with Eggnog Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 200 g butter, soft
- 1 cup sugar, brown or plain table sugar
- 2 egg (s)
- 2 cups flour
- 3 teaspoons baking powder
- 1 cup hazelnuts, ground
For covering:
- 1 kg rhubarb, cleaned, cut into pieces, sugared
- some sugar
For the cast:
- 3 egg (s)
- 0.5 ½ cup sugar
- 1 cup sour cream
- 1 cup egg liqueur
- 1 tablespoon cornstarch
Print Recipe
Pin Recipe Instructions
- Make a simple batter from the dough ingredients. Spread on a baking sheet lined with baking paper and prebake at 175 ° C in a hot oven for about 15 minutes.
- Mix the ingredients for the topping, fold in the prepared rhubarb and distribute the mixture on the pre-baked dough. Bake for another 15-20 minutes.
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