John Myers
Contents
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Ingredients
- 250 g Flour
- 150 g Butter
- 150 g Sugar or stevia as a percentage
- 1 Egg
- 2 Rhubarb sticks
- 250 Strawberries
- 750 ml Cranberry juice or currant juice
- 100 g Dried cranberries
- 1 Glass Cointreau or sherry
- 2 packet Custard
Instructions
- Make a shortcrust pastry from the ingredients and refrigerate. Clean the Rhabraber and cut it into slices. Mix the pudding powder with a little juice.
- Heat the remaining juice and bring to the boil with the mixed pudding powder. Add the cut rhubarb, the "alcohol" and the cranberries to this mixture and briefly bring to the boil.
- The shortcrust pastry is rolled out and placed in a greased springform pan. Then the mass is added. The cake is baked at 175 ° on the 1st rail for about 45 minutes.
- In the meantime, wash small strawberries and remove the stem. When the cake has been removed from the oven, half of the strawberries are placed in the warm cake.
- Whip the cream and serve with it.
- A big thank you goes to the little kitchen devil. She and her rhubarb pudding gave me a taste and experimented. I'm curious how the "invented" cake will be received. Enjoy your meal!
Nutrition
Serving: 100gCalories: 454kcalCarbohydrates: 49.9gProtein: 6.2gFat: 25.6g
