Rhubarb – Sour Cream – Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour
- 120 g butter / mararine
- 60 g suar / powdered suar
- 1 egg (s)
- 2 tablespoon water, cold
- 400 g sour cream
- 100 ml milk
- 2 egg (s)
- 60 g suar
- 1 packet pudding powder, cream or vanilla
- 500 g rhubarb, (but also possible with other fruits)
- 50 grams sugar
- 100 ml juice (rhubarb, apple juice or white wine)
- 1 pack cake icing, red
Print Recipe
Pin Recipe Instructions
- Make shortcrust pastry, leave to rest and then place in a springform pan (26 cm) and pull up one edge.
- Mix the sour cream with milk, eggs, sugar and pudding powder well. Spread the sour cream evenly on the shortcrust pastry and bake for about 40 minutes at 175 degrees.
- In the meantime, clean the rhubarb and cut into pieces approx. 2 cm wide and add sugar. Briefly sauté with the juice / wine and sugar. Drain the rhubarb well, collect the juice and allow to cool.
- Distribute the rhubarb pieces decoratively on the cake.
- Fill up the rhubarb stock to ¼ liter with water / wine / juice. Make the icing according to the instructions and distribute it over the cake.
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