John Myers
Mum’s Rhubarb Cake
The perfect mum’s rhubarb cake recipe with a picture and simple step-by-step instructions.
- 1 Shortcrust
- Breadcrumbs
- 2 tbsp Sugar
- 1000 g Rhubarb
- 1 a cup Cream
- 1 a cup Sour cream
- 100 g Flour
- 3 Eggs
- 175 g Sugar
- 1 Baggage. Vanilla sugar
- Peel the rhubarb and cut into bite-sized pieces. Then put in a bowl and sweeten the rhubarb with 2-3 tablespoons of sugar.
- Prepare the shortcrust pastry, roll it out and place in a baking pan. Put some breadcrumbs on the shortcrust pastry base.
- Separate eggs.
- Beat the egg yolks with 175 grams of sugar and the vanilla sugar until creamy. Then add the sour cream and flour and stir. Finally add the cream and stir again briefly.
- Beat the egg whites until stiff and fold into the cream, egg yolk and flour mixture.
- Fold the rhubarb (including the rhubarb juice that has formed in the meantime) into the mixture and pour onto the shortcrust pastry.
- Bake in a preheated oven at 200 ° C for about 1 hour.
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