Rhubarb Sour Cream Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 150 g wheat flour
- 75 g mararine, or butter, cold
- 75 grams sugar
- 1 egg (s)
- 1 ½ teaspoon baking powder
- 1 packet vanilla sugar
For covering:
- 500 ml milk
- 200 g suar
- 2 packs pudding powder, vanilla or cream flavor
- 2 cups sour cream
- 1 cup crème fraîche
- 300 g rhubarb, red or reen
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry from the dough ingredients and put in the refrigerator for a while so that it doesn`t stick.
- In the meantime, wash the rhubarb, peel off the skin and cut into pieces about 3 cm long.
- Bring the milk with the sugar to a boil in a saucepan, remove the saucepan from the stove and add the custard powder, mixed according to the instructions. Stir in well and bring to the boil again briefly. Remove from the hot plate and stir in the sour cream and crème fraîche. Stir the rhubarb into the custard cream.
- Put the dough in a greased springform pan (possibly lined with baking paper), pull up one edge (if necessary dust with a little flour, then it is easier to work with) and pour the pudding cream on the dough. Smooth out the cream and bake in the preheated oven on the middle rack for about 80 minutes at 175 degrees. After about 40 to 50 minutes, put aluminum foil on the cake so that it doesn`t turn too brown.
- Serve well chilled.
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