Rhubarb cake

Ingredients for 1 servings:

• 250 g sugar
• 1 kg rhubarb, peeled
• 400 g flour
• 1 packet of baking powder
• 175 g margarine
• 125 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 2 eggs
• 2 tbsp milk
• 400 ml juice, approx. (rhubarb juice from the previous day)
• 1 pack of pudding powder, vanilla
• 1 cup sour cream
• 50 g butter
• 3 eggs

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 45 minutes; Total time approx. 13 hours 15 minutes

Quantity is enough for one tray

It’s best to add 250g of sugar to 1kg of rhubarb pieces the day before and collect the juice the next day. For the dough: Knead together the flour, baking powder, margarine, sugar, salt, vanilla sugar, eggs, and milk and roll out on a baking sheet. For the glaze: Cook 400ml of the rhubarb juice (see above) with the pudding and let it cool slightly. Stir in the sour cream, butter, and eggs one at a time, pour onto the dough, and scatter the rhubarb pieces on top. Bake for about 45-50 minutes at 180°C.