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Rhubarb cake with pudding

updated

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Ingredients for 1 servings:

  • 200 g flour
  • 1 tsp baking powder
  • 100 g sugar
  • 100 g butter
  • 1 egg(s)
  • 1 pack of pudding powder, vanilla flavor
  • 500 ml milk
  • 1 cup sour cream
  • 500 g rhubarb
  • 2 egg whites
  • 1 tbsp sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Make a dough with flour, baking powder, butter, sugar, and 1 egg. Trim the rhubarb and cut it into small pieces, adding a little sugar. Cook the pudding with the milk according to the instructions. Stir in the sour cream and rhubarb. Roll out the dough in a 26 cm springform pan, pulling up the edges slightly. Spread the pudding-rhubarb mixture evenly over the dough. Bake for approximately 45 minutes at 190°C (fan oven). Then beat the egg whites with 1 tablespoon of sugar until stiff, spread it over the cake, and bake for another 5 minutes at 190°C (fan oven).

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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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