John Myers
Contents
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Ingredients
for the ground
- 150 g Flour
- 100 g Butter
- 50 g Sugar
- 1 Egg
for covering
- 600 g Rhubarb
- 3 cups Sour cream
- 4 Eggs
- 100 g Sugar
- 1 packet Vanilla custard powder
Instructions
- Mix the flour and sugar and knead with the egg and butter to form a dough.
- Shape into a ball, wrap in cling film and refrigerate for about 30 minutes.
- Wash the rhubarb thoroughly and cut into 2 cm pieces.
- For the filling, mix the sour cream with the eggs, sugar and custard powder until smooth.
- Take the dough out of the refrigerator and press it flat into a springform pan, forming a small edge all around.
- Spread the rhubarb pieces on top and then spread the sour cream mixture on top.
- Bake in a preheated oven at 175 ° top / bottom heat for about 50 minutes.
- Let the cake cool down well before serving so that the pieces can be cut more easily. And then --- enjoy!
