Rhubarb slices with vanilla sour cream icing

Ingredients for 1 servings:

• 250 g butter
• 250 g sugar
• 250 g flour
• 4 eggs
• 2 tsp baking powder
• 600 g rhubarb, more if needed
• 2 pts. vanilla pudding powder
• 80 g sugar
• 700 ml milk
• 2 cups sour cream

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Preheat the oven to 175°C (top/bottom heat). Mix the dough ingredients into a batter and spread it on a baking sheet lined with baking paper. Wash the rhubarb and cut it into pieces. (The recipe calls for 600g. I always measure by eye to make enough for one baking sheet. If it looks like it’s not enough, I get another stalk from the garden.) Press the raw rhubarb pieces into the batter. Bake the base for 30 minutes at 175°C (350°F). Make a pudding from 700ml milk, 80g sugar, and 2 packets of vanilla pudding powder. Stir 2 cups of sour cream into the warm pudding. Spread the pudding mixture over the base and bake for another 15 minutes at 175°C (350°F). Tastes best cold from the refrigerator. If you make 25 pieces, one has 254 kcal.