Rhubarb Cake with Vanilla Cream and Sprinkles
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 100 g butter
- 80 g suar
- 1 point vanilla sugar
- 2 egg (s)
- 75 g sour cream
- 180 g flour
- 1 teaspoon baking powder, heaped
For the cream:
- 1 point pudding powder, vanilla
- 40 g suar
- 375 ml milk
- 125 g sour cream
For covering:
- 800 g rhubarb, peeled, weihed
For the sprinkles:
- 200 g flour
- 100 g suar
- 1 point vanilla sugar
- 150 g butter, cold
- Cinnamon, to taste
- Powdered sugar, for sprinkling
Print Recipe
Pin Recipe Instructions
- Peel the rhubarb, cut into small pieces and add sugar. Let it steep for about half an hour. Then drain well in a sieve.
- In the meantime, make a batter from the ingredients for the dough and pour into a greased springform pan (28 cm diameter). Pre-bake at 180 ° in a preheated oven for approx. 15 minutes.
- For the crumble, knead the flour, sugar, vanilla sugar and cinnamon with the butter to a crumbly mass.
- Boil the pudding with the sugar and milk and let cool a little while stirring constantly. Stir in the sour cream and spread on the cake base. Spread the rhubarb pieces on top and sprinkle the crumble on top. Bake the cake at 180 ° for approx. 30 - 35 minutes.
- Let cool in the tin and sprinkle with powdered sugar.
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