Rhubarb cake with rice pudding

Ingredients for 1 servings:

• 6 tbsp flour
• 6 tbsp sugar
• 3 tbsp oil
• ½ tsp baking powder
• 2 m.-sized eggs
• 1 packet of vanilla sugar
• ½ liter of milk
• 1 bag of rice pudding to mix
• 1 kg rhubarb
• 3 packs of cake glaze or gelatin

Instructions

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

simply

Boil 500ml of milk, stir in the rice pudding, and let it swell according to the package instructions. Mix the flour, sugar, oil, eggs, baking powder, and vanilla sugar into a thick batter. Pour into a springform pan and bake for 15-20 minutes until golden brown. Remove the cake base from the oven and let it cool slightly. Then spread the rice pudding on the base. Peel the rhubarb and cook it with sugar (amount as desired) and water until al dente. Mix the cake glaze in a little cold water, add to the rhubarb, and bring to the boil again. Spread the compote over the rice pudding. Once cooled, the cake should be firm enough to slice.