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Rhubarb – Sour Cream – Cake

5 from 8 votes
Course Dinner
Cuisine European
Servings 1 people

Ingredients
 

for the dough

  • 125 g 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

Instructions
 

  • 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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Written by John Myers

Professional Chef with 25 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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