Rhubarb-custard Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1.2 kg rhubarb
- 1 point rusks
- 4 points pudding powder, vanilla flavor
- 240 g suar
- 700 ml milk
Print Recipe
Pin Recipe Instructions
- Peel the rhubarb and then cut into pieces approx. 2 cm long.
- Then simmer the finely chopped rhubarb to a puree over medium heat. Stir in 160 g sugar. Mix 2 packs of vanilla pudding with a little water and then use it to thicken the rhubarb.
- In the meantime, prepare the two other bags of vanilla pudding according to the instructions on the package, but only with 700 ml of milk.
- A layer of pudding is then poured into a 26-inch mold. Then spread the rusks on top. Smaller pieces of biscuit are put in where there are gaps. Then put a layer of rhubarb on top of the rusk, then rusk, then pudding again. This continues in sequence until the shape is filled to the top.
- Then let the finished cake cool in the refrigerator for at least two hours.
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