in Dessert Recipes

Rhubarb pudding cake

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Ingredients for 1 servings:

  • 1.2 kg rhubarb
  • 1 point rusk
  • 4 pts. pudding powder, vanilla flavor
  • 240 g sugar
  • 700 ml milk

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the rhubarb and then cut into pieces about 2 cm long. Simmer the finely chopped rhubarb over medium heat until it becomes a puree. Stir in 160 g of sugar. Mix 2 packets of vanilla pudding with a little water and then use this to thicken the rhubarb puree. In the meantime, prepare the other two packets of vanilla pudding according to the package instructions, but only with 700 ml of milk. First, fill a 26 cm tin with a layer of pudding. Then spread the rusk on top. Place smaller pieces of rusk in any gaps. Then, on top of the rusk layer, add a layer of rhubarb, then more rusk, then more pudding. Continue this process until the tin is full to the top. Leave the finished cake to cool in the refrigerator for at least two hours.

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Written by John Myers

Professional Chef with 29 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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