Rhubarb Pudding Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 egg (s)
- 125 g butter
- 100 g suar
- 1 packet vanilla sugar
- 175 g flour
- 1 pinch (s) salt
- 2 teaspoons baking soda
- 0.5 liter ½ milk
- 1 packet custard powder, vanilla
- 40 g suar
- 350 g rhubarb
- 60 g suar
- 1 pack cake topping, with strawberry flavor
Print Recipe
Pin Recipe Instructions
- Beat eggs, butter and sugar to a frothy mass. Mix the flour and baking powder and a pinch of salt and mix everything together to form a smooth dough. Spread in a greased cake pan and bake at 160 ° for approx. 20 minutes until light brown.
- Make a pudding from the milk, sugar and vanilla pudding powder according to the instructions on the packet and spread the hot pudding onto the baked cake base. There is some pudding left over.
- Wash the rhubarb and cut into pieces, bring to the boil with a little water and sugar and let simmer until soft. When the rhubarb is soft, stir the cake glaze as instructed and add it to the boiling rhubarb mixture. This rhubarb mixture is now on top of the cooled pudding.
- Freshly whipped cream tastes particularly good with it.
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