Best rhubarb cake according to family recipe

Ingredients for 1 servings:

• 200 g flour
• 100 g butter
• 75 g sugar
• 1 egg(s)
• 1 pinch(s) of baking powder
• Fat and flour for the mold
• 400 g sour cream
• 1 egg(s)
• 1 packet of vanilla pudding powder
• 80 g sugar
• 800 g rhubarb
• 2 tbsp hazelnuts, ground

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

wonderfully creamy, easy to prepare

Make a dough from the ingredients for the shortcrust pastry, quickly mixing all ingredients together until smooth. Wrap the dough in cling film and chill for half an hour. Preheat oven to 175°C (top/bottom heat). Grease and flour a 26 cm springform pan. Roll out the shortcrust pastry, place it in the springform pan, and press a 2-3 cm high edge against the pan. Prick the base several times with a fork and scatter some ground hazelnuts over the base. Wash, peel, and cut the rhubarb into small pieces. For the filling, mix the sour cream with the egg, vanilla pudding powder, and sugar. Add the finely chopped rhubarb to the pan and spread the icing over it. Bake in the preheated oven for about 1 hour. Let it cool completely, then remove from the pan. Tip: You can also top the cake with crumbles.