John Myers
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Rhubarb Pudding Tart / Cake
The perfect rhubarb pudding tart / cake recipe with a picture and simple step-by-step instructions.
for the rhubarb mass
- 380 g Rhubarb
- 100 g Cane sugar
for the batter
- 2 size Eggs
- 125 g Baking sugar
- 1 tablespoon Vanilla sugar
- 125 g Butter
- 220 g Flour
- 1 tablespoon Baking powder
for the pudding mixture
- 150 ml Almond milk
- 150 ml Rhubarb juice
- 22 g Custard powder
- 22 g Bio lemon zest
for the snow hood
- 3 size Protein
- 100 g Sugar
- 1 teaspoon Lemon juice
Prepare the fruit mass
- Wash the rhubarb the day before, remove the threads if necessary, then cut into small pieces – put in a bowl with the cane sugar, close the bowl and shake vigorously so that the sugar is evenly distributed over the rhubarb – then leave to marinate in the refrigerator overnight
- The next morning, pour off the rhubarb juice that has formed through a sieve and collect it (we need it for the pudding mixture)
general preparations
- Let the butter soften in the lukewarm oven, weigh and prepare all the ingredients – mix the flour and baking powder well – brush the springform pan (size 26) with oil and line with grated almonds
Prepare the pudding mixture
- Bring the almond milk and half of the collected rhaberber juice to the boil – mix the pudding powder with the rest of the rhubarb juice in a bowl and stir into the boiling milk mass – stir vigorously for 1-2 minutes while the mass is thickly reduced – then pull from the fire and Let cool – finally add some lemon zest and mix the pudding mixture well with the marinated rhubarb pieces
Prepare the batter
- Beat eggs, soft butter, sugar and vanilla sugar in the food processor vigorously and for a long time until frothy – then stir in the flour / baking powder mixture spoon by spoon on the lowest level
to bake
- Fill the batter into the prepared springform pan, distribute everything well and evenly with the dough card – then distribute the rhubarb / pudding mixture evenly over it – bake in an oven preheated to 180 degrees at O / U heat for about 30 minutes
Prepare snow hood
- Beat the protein vigorously in the food processor – when the snow starts to solidify, slowly add the sugar and a little lemon juice spoon by spoon – keep stirring until the snow is firm – then pour the snow into a waterbag
Put the snow hood over it
- After 30 minutes of baking time, take the cake out of the oven and use the piping bag to create the snow cover – return to the oven and bake for another 20 minutes at 150 degrees
complete
- Take out the cake and loosen the edges with a knife – remove the cake from the surface with the cake server and let it cool on a rack
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