John Myers
Contents
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Ingredients
Shortcrust pastry base
- 300 g Flour
- 200 g Butter
- 100 g Sugar
- 1 pinch Salt
- 1 tsp Vanilla sugar
- 1 Egg
Covering
- 1 kg Rhubarb
- 4 tbsp Sugar
molding
- 200 g Double cream cheese
- 80 g Sugar
- 1 packet Vanilla sugar
- 1 tsp Grated lemon peel
- 3 Eggs
- 1 packet Custard powder
- 1 cup Creme fraiche Cheese
aside from that
- Fat and crumbs for the mold
Instructions
- Clean the rhubarb and cut into pieces - sprinkle with sugar and leave it to stand overnight (at least 3 hours) ......
- Prepare shortcrust pastry (you can also make it the day before) and wrap it in foil and let it rest in the refrigerator.
- Grease a 28 springform pan and sprinkle with breadcrumbs ...... Pour off the rhubarb and drain well ...... Roll out the shortcrust pastry and place it with a small edge in the springform pan, then spread the rhubarb on top.
- Put the ingredients for the topping in a bowl and stir until creamy ...... pour over the rhubarb and bake the cake at 180 ° C for at least 1 hour ...... chopsticks test !!
- AND that includes a big dollop of cream for me ......
Nutrition
Serving: 100gCalories: 227kcalCarbohydrates: 26.8gProtein: 3gFat: 11.7g
