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Rhubarb Cake with Pudding

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Rhubarb Cake with Pudding

The perfect rhubarb cake with pudding recipe with a picture and simple step-by-step instructions.

  • Quark oil dough from my KB
  • 750 g Rhubarb, cut into pieces
  • 500 ml Milk
  • 1 Custard powder
  • 2 tbsp Sugar

For the sprinkles

  • 100 g Butter
  • 50 g Chopped almonds
  • 70 g Flour
  1. Prepare the rhubarb and cut into fine pieces. Prepare the pudding according to the package insert. Prepare the quark-oil batter and press it into a greased springform pan.
  1. Prepare the sprinkles. Using almonds makes the crumbles nice and crispy. Spread half of the pudding on the bottom, then spread the rhubarb over the top. Pour the remaining pudding over the rhubarb. Spread the sprinkles over it.
  1. Bake the cake in a preheated oven at 180 degrees for about 50 – 60 minutes. Let cool down. Sprinkle with powdered sugar before serving.
  1. The cake tastes best when it is slightly lukewarm with a whipped cream.
Dinner
European
rhubarb cake with pudding

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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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