Dessert

Rhubarb cake

Name: Rhubarb cake
Ingredients: 250 g butter; 250 g sugar; 300 g flour; 6 eggs; Grated zest of 1/2 lemon; 2 tbsp rum; 1/2 packet baking powder; A pinch of salt; 1 kg fresh or frozen rhubarb, placed directly on the dough; (Cut into pieces, it freezes well for the winter); A little sugar for sprinkling; 2 cups cream; 3 tbsp vanilla pudding powder

Recipe by Michael Thöni

Ingredients

Creamed shortcrust pastry

250 g butter
250 g sugar
300 g flour
6 eggs
Grated zest of 1/2 lemon
2 tbsp rum
1/2 packet baking powder
A pinch of salt
1 kg fresh or frozen rhubarb, placed directly on the dough
(Cut into pieces, it freezes well for the winter)
A little sugar for sprinkling
2 cups cream
3 tbsp vanilla pudding powder

Method

Melt the butter, mix sugar, eggs, salt, lemon and rum well, stir in flour and baking powder, spread on a greased tray, cover with rhubarb, sprinkle with sugar, mix cream with custard powder and pour over the rhubarb. Bake at 180 degrees for about 50 minutes. It is also delicious with apricots or plums.

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