Rhubarb Cake with Topping

Summary

Ingredients

• 3 stalks rhubarb

For the dough:

• 200 g flour
• 100 g suar
• 100 g butter
• 1 egg (s)
• 2 teaspoons baking soda
• 1 tablespoon milk
• Fat, for the shape
• Breadcrumbs, for the mold

For the cast:

• 125 g suar
• 125 g butter
• 3 egg (s)
• 400 ml milk
• 1 sachet custard powder, vanilla

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Instructions

1. For the batter, beat the egg with the sugar until frothy, then stir in the softened butter. Mix the baking powder with the flour, add and mix everything well with the milk.
2. Place in a 26-inch springform pan that has been greased and sprinkled with breadcrumbs.
3. Peel the rhubarb and cut into small pieces approx. 5 cm long and spread on the bottom. Pre-bake at 180 ° for 15 minutes.
4. For the icing, boil the milk with the pudding powder and allow to cool. I mostly do that before everything else. Stir the pudding again and again so that no skin forms. Mix sugar, butter and eggs with a whisk to form a foam mixture and stir in the cooled pudding. Pour the topping over the rhubarb and bake the cake for another 40-50 minutes at 180 °. Then take it out of the mold and leave to cool on a wire rack.