Summary

Ingredients

• 1.2 kg rhubarb
• 1 point rusks
• 4 points pudding powder, vanilla flavor
• 240 g suar
• 700 ml milk

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Instructions

1. Peel the rhubarb and then cut into pieces approx. 2 cm long.
2. 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.
3. 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.
4. 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.
5. Then let the finished cake cool in the refrigerator for at least two hours.