John Myers
Ingredients for 1 servings:
- 750 g flour
- 500 g butter or margarine
- 300 g sugar
- 3 packets of vanilla sugar
- 1 pinch of salt
- Fat, for the tray
- 1 bag(s) of pudding powder, vanilla, for cooking
- 4 tbsp sugar
- 500 ml cream or milk
- 2 tbsp crème fraîche, or sour cream
- 1 kg rhubarb
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
Moist sheet cake with vanilla cream – egg-free and suitable for food separation (carbohydrate)
Prepare the pudding according to the package instructions, let it cool slightly, and stir in the crème fraíche. Preheat oven to approximately 200°C (175°C fan-assisted oven). Melt the butter. Mix together the flour, sugar, vanilla sugar, and salt. Add the butter and knead everything into crumbles. Spread about 3/4 of the crumbles on a greased baking sheet and press down firmly. Spread the pudding mixture on top, top with the trimmed and sliced rhubarb, sprinkle with the remaining crumbles, and bake on the middle rack of the oven for approximately 45 minutes. Tip: Also delicious with cherries, plums, or other fruit.
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