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Rhubarb pudding cake

updated

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Ingredients for 1 servings:

  • 100 g margarine
  • 100 g sugar
  • ½ pack of lemon peel (Citro-Back)
  • 1 egg(s)
  • 150 g flour
  • 50 g hazelnuts, ground
  • 1 tsp, leveled baking powder
  • 500 g rhubarb, fresh, peeled
  • ½ pack of pudding powder (vanilla flavor)
  • 2 tbsp sugar
  • ¼ liter of milk
  • Fat for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

First, make a vanilla pudding from milk, sugar, and pudding powder and let it cool slightly. Cut the rhubarb into pieces about 2-3 cm long. Mix the remaining ingredients into crumbles. Pour into a greased springform pan and press down slightly, creating a small raised edge. Mix the rhubarb pieces with the pudding and pour onto the batter. Bake in a preheated oven at approximately 170°C – 190°C (depending on oven power) for about 45-50 minutes.

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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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