cakes generally make the gift happy. This rhubarb-sour cream cake is no exception and bake for this is also easy. Give it a try.
rhubarb is still in season and suitable for many recipes. A classic rhubarb pie, the hood in this recipe with a sour Cream comes. The rhubarb-sour cream cake is a quick and easy baked.
ends the harvest of The annual Rhubarb traditionally on St. John’s day, i.e. on 24. June. Until then, you still have time, any amount of tasty recipes with the sour-fruity vegetables to try out – of compote and syrup to cakes. At the top of the list, in this case, the rhubarb-sour cream should be cake, because it tastes heavenly and the baking is easy. Try it today.
rhubarb-sour cream cake: the ingredients you need for the recipe
For the floor:
150 g flour 100 g Butter 50 g sugar 1 Egg
For the topping:
600 g rhubarb 3 cups sour cream 4 eggs 100 g sugar 1 packet of pudding powder
delicious, Too: Summer lightning cake So you can bake a quick rhubarb cake with sprinkles
look at the height to you in this post on Instagram to
how to bake the rhubarb-sour cream cake
Preheat your oven to 175 °C upper/lower heat and grease the Springform pan (26 cm diameter) carefully. Mix the flour with the sugar and mix everything with the Egg and the Butter to the dough for the bottom. This is easier for you, if you have the Butter into little pieces and cut . Shape the dough into a ball, do not wrap it with cling film so that it dries out and make the dough about 30 minutes in the fridge . Wash the rhubarb thoroughly, cut off the dried Ends, and pull off the woody threads. Now you can cut the rhubarb into 2 cm big pieces.
For the filling, stir the sour cream with the eggs, the sugar and the pudding powder until smooth. To fit, the form no lumps. Take the dough out of the fridge and press it into the Springform and smooth. Important: Make you around a small edge . Now you can distribute the rhubarb pieces on the floor and then the sour cream mixture. Bake the rhubarb-sour cream cake for about 50 minutes in the oven.
tip: Tans of cream cast to fast, you can cover the cake with aluminum foil and the cast a bit in front of the direct heat.
Let the cake before Serving to cool down, so the pieces are easier to cut. And then? Enjoy!
also read: summer in a glass – Make rhubarb syrup
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