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Rhubarb cake made from shortcrust pastry

updated

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Ingredients for 1 servings:

  • 200 g flour
  • 100 g butter flakes, cold
  • 1 egg yolk
  • 1 pinch of salt
  • 2 tsp sugar
  • 3 tbsp water, cold
  • 1 kg rhubarb
  • 50 g sugar
  • 3 tsp cinnamon powder
  • 2 eggs
  • 100 ml milk (vanilla flavor)
  • 125 ml cream
  • 1 tsp sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

quick and easy, for a 26cm springform pan

Quickly knead the ingredients for the shortcrust pastry. Wrap in cling film and chill for about 30 minutes. Knead again and transfer to a greased baking dish, creating a raised edge (about 2 cm). Trim and finely chop the rhubarb. Spread over the dough. Mix the sugar and cinnamon and sprinkle over the dough. Bake at 200°C for about 15 minutes. Mix the ingredients for the topping thoroughly and pour over the dough. Bake for another 20-25 minutes.

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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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