Thuringian rhubarb cake

Ingredients for 1 servings:

• 300 g flour
• 125 g margarine
• 125 g sugar
• 1 egg(s)
• 1 pinch of salt
• ½ tsp baking powder
• 1 packet of vanilla sugar
• 1 kg rhubarb
• 250 g sugar
• 1 cup of cream
• 2 packs of pudding powder, vanilla flavor
• 150 g butter
• 2 eggs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

moist sheet cake

Clean, wash, and slice the rhubarb. Place it in a bowl, sprinkle with the sugar, and let it sit overnight. Drain well the next day, reserving the juice. Knead the first 7 ingredients into a shortcrust pastry, roll it out to the size of a baking sheet, and place it on a well-greased baking sheet. Mix the rhubarb juice with the cream to make 1/2 liter of liquid. Mix the custard powder with a little liquid, cook it with the rhubarb and cream mixture until it forms a firm pudding. Immediately stir in the butter, let it cool slightly, and then beat in the eggs. Mix in the rhubarb and spread everything over the pastry. Bake at 170°C for about 25 minutes.