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Rhubarb Cake with Vanilla Sour Cream Topping

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Rhubarb Cake with Vanilla Sour Cream Topping

The perfect rhubarb cake with vanilla sour cream topping recipe with a picture and simple step-by-step instructions.

  • 250 g Butter
  • 250 g Sugar
  • 250 g Flour
  • 4 Eggs
  • 2 tsp Baking powder
  • 750 g Rhubarb
  • 2,5 P Vanilla custard powder
  • 120 g Sugar
  • 1 l Milk
  • 2 cups Sour cream
  1. Make a batter from the first 5 ingredients and spread on a greased baking sheet.
  2. Clean the rhubarb and cut into pieces.
  3. Spread the raw rhubarb pieces on the dough.
  4. Cook a pudding out of milk, sugar and vanilla pudding powder.
  5. Stir 2 cups of sour cream into the warm pudding.
  6. Spread the pudding mixture on the base and bake in the preheated oven at 175 ° for about 45 minutes.
Dinner
European
rhubarb cake with vanilla sour cream topping

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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