Rhubarb Cake with Vanilla Sour Cream Topping

5 from 2 votes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 184 kcal


  • 250 g Butter
  • 250 g Sugar
  • 250 g Flour
  • 4 Eggs
  • 2 tsp Baking powder
  • 750 g Rhubarb
  • 2,5 P Vanilla custard powder
  • 120 g Sugar
  • 1 l Milk
  • 2 cups Sour cream


  • Make a batter from the first 5 ingredients and spread on a greased baking sheet.
  • Clean the rhubarb and cut into pieces.
  • Spread the raw rhubarb pieces on the dough.
  • Cook a pudding out of milk, sugar and vanilla pudding powder.
  • Stir 2 cups of sour cream into the warm pudding.
  • Spread the pudding mixture on the base and bake in the preheated oven at 175 ° for about 45 minutes.


Serving: 100gCalories: 184kcalCarbohydrates: 23.1gProtein: 2.5gFat: 8.9g
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Written by John Myers

Professional Chef with 25 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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