Rhubarb Slices with Vanilla-sour Cream Topping

Summary

Prep Time	25 mins
Cook Time	45 mins
Total Time	1 hr 10 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For covering:

600 g rhubarb, more if necessary

For the cast:

2 pts. Vanilla pudding powder
80 g suar
700 ml milk
2 cups sour cream

Rhubarb Slices with Vanilla-sour Cream Topping

Instructions

Preheat the oven to 175 ° C top / bottom heat.
Mix the dough ingredients into a batter and spread on a baking sheet lined with baking paper.
Wash the rhubarb and cut into pieces. (The recipe says 600 g. I always do it by eye so that it is enough for a tray. If it doesn`t look too much, I get another pole from the garden). Press the raw rhubarb pieces into the batter.
Bake the base for 30 minutes at 175 °.
Cook a pudding from 700 ml of milk, 80 g of sugar and 2 packets of vanilla pudding powder. Stir 2 cups of sour cream into the warm pudding.
Spread the pudding mixture on the base and bake for another 15 minutes at 175 °.
Tastes best cold out of the refrigerator.
With 25 pieces one has 254 Kcal.

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