Rhubarb Cake with Sour Cream Topping

Summary

Ingredients

For the dough:

• 250 g whipped cream
• 300 grams flour
• 200 g suar
• 1 packet vanilla sugar
• 3 egg (s)
• 1 egg yolk
• 2 ½ teaspoons baking powder

For covering:

• 600 g rhubarb

For the cast:

• 300 g sour cream
• 3 egg (s)
• 1 pinch (s) salt
• 50 grams sugar
• 15 g custard powder, vanilla
• possibly almond (s)

Print Recipe Pin Recipe

Instructions

1. For the cream dough, beat the cream in a mixing bowl until it is almost stiff. Stir in the sugar and vanilla sugar and stir in the eggs and egg yolks as well. Mix the flour with the baking powder and stir in a tablespoon at a time.
2. Spread the dough in a greased, floured, adjustable baking sheet, I used a springform pan for sheet cakes with the dimensions 429.
3. Clean the rhubarb and cut into small pieces and spread on the dough.
4. Separate the eggs for the topping. Beat the egg whites with salt until stiff. Mix the egg yolks, sour cream, sugar and custard powder, then carefully fold in the egg white. Spread the mixture over the rhubarb. Bake in a preheated oven at 180 ° C for 30-40 minutes until golden yellow.
5. After 15 minutes of baking time, you can spread sliced almonds on top of the topping and then finish baking.