Rhubarb cake with vanilla pudding

Ingredients for 1 servings:

• 160 g flour
• 1 tsp, leveled baking powder
• 1 egg yolk
• 65 g sugar
• 65 g butter
• 1 kg rhubarb
• 2 cups sour cream
• 1 cup of sweet cream
• 3 eggs
• 1 packet of pudding powder (vanilla)
• 1 packet of vanilla sugar
• 100 g sugar
• n. B. Sugar for sugaring

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

simple and super delicious

The night before, clean, peel, and finely chop the rhubarb. Place it in a bowl and sprinkle with sugar, if desired. Chill overnight. For the shortcrust pastry, mix the flour with the baking powder and sift it onto the worktop. Add the egg, sugar, and butter and quickly knead everything together. Wrap in foil and chill for about 30 minutes. Then roll it out and place it in a greased and floured springform pan. For the filling, put the sour cream, sweet cream, eggs, vanilla pudding, vanilla sugar, and sugar in a bowl and mix well (careful – it’s runny!). Drain the liquid from the rhubarb and spoon the rhubarb onto the shortcrust pastry. Then pour the liquid cream and egg mixture over it. Bake in a preheated oven at 160°C (fan oven) for about 1 hour, then let it cool in the closed oven for about 25 minutes. Remove from the oven and let it cool completely.