John Myers
Rhubarb Cake with Sour Cream
The perfect rhubarb cake with sour cream recipe with a picture and simple step-by-step instructions.
- 200 g Flour
- 100 g Sugar white
- 100 g Cold butter
- 1 packet Baking powder
- 1 Egg
- 4 Poles Fresh rhubarb
- 750 g Sour cream
- 2 Eggs
- 1 packet Vanilla pudding
- 100 g Sugar white
- Semolina
- 1 tablespoon Sugar white
- Mix the flour with the baking powder and place in a mixing bowl. Add the butter, sugar and the egg. Now make a shortcrust pastry with the dough hook. Shape the dough into a ball, wrap in foil and refrigerate for approx. 30 minutes.
- Wash, peel and cut the rhubarb into small pieces. Put the pieces in a bowl and sprinkle with a tablespoon of sugar.
- Mix the sour cream and sugar in a mixing bowl. Add the eggs and vanilla pudding and mix everything together well.
- Pour the dough into the prepared springform pan, roll it out on the floor and pull up an approx. 4 cm high edge. Now sprinkle the dough base with the semolina. Spread the rhubarb pieces on the bottom and pour the sour cream mixture over them.
- Place the cake in the (fan-assisted) oven preheated to 190 degrees and bake for about 45 minutes. When the baking time is over, take it out of the oven, let it cool down for 20 minutes, remove the edge of the springform pan and let it cool down.
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