John Myers
Contents
show
Ingredients
The preparation
- 1,3 kg Fresh rhubarb
- 250 g Raw cane sugar
The casting
- 350 ml Rhubarb juice
- 1 packet Cream pudding powder
- 2 cups Sour cream
- 50 g Butter
- 3 piece Eggs
The dough
- 325 g Spelt flour type 630
- 2 teaspoon Baking powder
- 130 g Raw cane sugar
- 130 g Liquid butter
- 2 piece Eggs
- 1 pinch Salt
...also
- Fat and crumbs for the mold
- 1 cups Cream
- 1 cups Ground cinnamon
Instructions
The preparation
- Clean / peel the rhubarb and cut into small pieces. Put in a bowl and mix with the sugar. Cover and let sit overnight to allow juice to form. Drain the next day and collect the juice.
The casting
- Measure 2,350 ml of rhubarb juice and put a good half of it in a saucepan. Mix the rest with the custard powder and a mug of sour cream. Add to the rest of the juice and cook a pudding.
- Let the butter melt and mix well with the three eggs and the second cup of sour cream. Add to the still warm pudding and mix.
The dough
- Make a crumbly dough using the ingredients listed above. Fill this into a greased and crumbled rectangular springform pan, distribute it evenly and press it down.
- Spread the sieved rhubarb on the dough and pour the pudding over it.
- Bake in a preheated oven at 175 ° C for approx. 35 - 40 minutes.
- After cooling, remove from the mold and serve with whipped cream and a little cinnamon.
Nutrition
Serving: 100gCalories: 202kcalCarbohydrates: 32.9gProtein: 1.9gFat: 6.7g
