Rhubarb Semolina Pudding Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 300 g flour, sifted
- 1 pinch (s) salt
- 200 g butter, cold
- 100 g suar
- 1 egg (s)
- 3 wafers for fruit cake
For the filling:
- 500 ml milk, hot
- 50 g semolina
- 250 g quark
- 2 egg (s)
- 100 g suar
- 1 bag custard powder, vanilla
- 250 ml cream, whipped until stiff to 3 tablespoon
- 800 g rhubarb, stripped, cut into 2 cm lon pieces
- 100 g suar
Print Recipe
Pin Recipe Instructions
- Knead the dough ingredients. Line a greased springform pan (26 cm diameter) with it, pulling up one edge. Place wafers on top of the batter.
- Sprinkle the rhubarb with 100 g sugar, let it steep.
- In the meantime, let the semolina soak in the hot milk for about 20 minutes. Mix the quark, eggs, 100 g sugar, mix with the semolina with the pudding powder. Fold in the cream.
- Spread the drained rhubarb on the wafers. Spread the quark semolina mixture on top. Bake in the oven preheated to 180 degrees for about 45 minutes.
- Garnish with the rest of the cream.
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