John Myers
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Rhubarb – Sour Cream – Cake
The perfect rhubarb – sour cream – cake recipe with a picture and simple step-by-step instructions.
for the dough
- 125 g Soft butter
- 125 g Sugar
- 1 pinch Salt
- 2 Eggs
- 150 g Flour
- 0,5 P Baking powder
- 3 tbsp Milk
for covering
- 500 g Rhubarb
- 3 Eggs
- 400 g Sour cream
- 5 tbsp Sugar
- 70 g Flaked almonds
- The specified amount is for half a baking sheet.
- Mix the soft butter, sugar and salt with the whisk until creamy.
- Stir in eggs one at a time.
- Mix the flour and baking powder, alternately stir in with the milk.
- Grease the baking sheet, place the dough on it and smooth it out.
- Clean and wash the rhubarb and cut into small pieces.
- Spread on the dough and bake in a preheated oven at 155 ° for about 20 minutes.
- In the meantime, separate the eggs for the topping.
- Mix the egg yolks with sour cream and 3 tbsp sugar.
- Beat the egg whites until stiff, pouring in the remaining sugar.
- Pull the egg whites into the egg yolk mixture.
- Take the cake out of the oven, spread the icing on top, sprinkle with flaked almonds and bake in the oven in about 30 minutes.
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