Rhubarb vanilla cake

Ingredients for 1 servings:

• 180 g margarine
• 1 egg(s)
• 100 g sugar
• 250 g flour
• ½ small bottle(s) flavoring (vanilla)
• 1 packet of pudding powder (vanilla)
• 500 ml milk
• 4 tbsp sugar
• 2 tbsp sour cream
• 2 tbsp red jam (e.g. raspberry, strawberry)
• ½ jar applesauce
• 5 stalk(s) rhubarb, cut into pieces
• Fat for the mold

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

fresh and delicious

Cook the rhubarb pieces until soft and drain well. Mix 100g of sugar, egg, flour, margarine, and vanilla essence into a shortcrust pastry. Line a greased springform pan with the pastry and form a raised edge. Bake in a preheated oven at 175°C (convection oven) for about 25 minutes. Meanwhile, prepare the vanilla pudding with milk and sugar according to the package instructions and let it cool slightly. Then mix in the sour cream and rhubarb. Spread a layer of jam over the baked base and spread another layer of apple sauce on top. Spread the rhubarb pudding on top. Refrigerate the cake until ready to serve.