Rhubarb Slices with Vanilla-sour Cream Topping

Summary

Ingredients

For the dough:

• 250 g butter
• 250 grams sugar
• 250 g flour
• 4 egg (s)
• 2 teaspoons baking soda

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

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Instructions

1. Preheat the oven to 175 ° C top / bottom heat.
2. Mix the dough ingredients into a batter and spread on a baking sheet lined with baking paper.
3. 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.
4. Bake the base for 30 minutes at 175 °.
5. 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.
6. Spread the pudding mixture on the base and bake for another 15 minutes at 175 °.
7. Tastes best cold out of the refrigerator.
8. With 25 pieces one has 254 Kcal.