John Myers
Ingredients for 1 servings:
- 150 g flour
- 1 ½ tsp baking powder
- 75 g sugar
- 1 egg(s)
- 50 g butter/margarine
- 600 ml apple juice
- 2 packs of pudding powder, vanilla
- 100 g sugar
- 500 g rhubarb (cut into pieces)
- 150 g flour
- 75 g sugar
- 110 g butter/margarine
- 40 g almonds, ground or hazelnuts
- 2 pinches of cinnamon
- 200 g whipped cream
- 200 g sour cream
- 1 pack of cream stiffener
- 2 packets of vanilla sugar
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
For the dough, knead all the ingredients into a smooth dough, line a 26cm springform pan with it, and pull up a rim about 2cm high. Refrigerate until ready to use. For the filling, wash and peel the rhubarb, and cut into 1cm wide pieces. Pour the apple juice into a saucepan. Mix the custard powder with 100g sugar and 5 tablespoons of the apple juice, then bring the rest of the apple juice to a boil. Stir in the mixed custard powder, bring to a boil briefly, remove from the heat, and fold in the rhubarb pieces. Pour the rhubarb mixture into the bottom of the springform pan and bake in a preheated oven at 180°C for 25 minutes. For the crumble, mix the flour, sugar, cinnamon, and almonds together. Sprinkle the cold margarine/butter in small pieces over the top and crumble into small crumbles. Remove the cake from the oven after 25 minutes, spread the crumble on top, and then bake for another 20 minutes. The crumble should be golden yellow. Place the cake on a wire rack, loosen the edges, and let it cool completely with the springform pan base (I loosen the edges of the base with a small knife after 30 minutes). For the sour cream, whip the cream with the vanilla sugar and cream stiffener until stiff, then stir in the sour cream. Spread the cream over the cake and refrigerate for at least 30 minutes. Sprinkle with cinnamon sugar, if desired. Tip: Bake the cake the day before and spoon the sour cream on top fresh before serving!
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