Rhubarb cake with shortcrust pastry
Our rhubarb cake with shortcrust pastry and sprinkles is super juicy and very crunchy. The summer cake with pudding is a guaranteed hit – and it tastes delicious!
INGREDIENTS
FOR THE FILLING
1 kg of rhubarb
80g sugar
1 package of vanilla pudding powder
1 tablespoon cornstarch
50ml of water
125g raspberries
FOR THE TERRAIN
250 g wheat flour (Type 405)
80g sugar
150g cold butter
A little butter for the mold
FOR THE SPRINKLES
70g butter
70g brown sugar
1 pinch of salt
120 g wheat flour (Type 405)
PREPARATION
1st step
For the filling, wash the rhubarb, peel if necessary and cut into pieces about 1 cm wide. Cut very thick stems in half lengthwise. Mix the fruit pieces with the sugar in a pan and cook over medium heat for about 5 minutes.
2nd step
Mix vanilla pudding powder with starch and water. Add to the hot rhubarb mixture and cook for about 2 minutes, stirring frequently. Remove the pan from the heat, add the raspberries and set aside.
Our tip
Raspberries in the filling
Rhubarb fillings generally don’t have very attractive colors. That’s why we added some raspberries: it gives the greenish fruit filling a beautiful, bright red hue.
3rd step
For the base, mix the flour with the sugar. Add the cold butter in pieces and knead with your hands until it forms a smooth shortcrust pastry. Grease a springform pan (Ø 26 cm). Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees).
4th step
Pour the shortcrust pastry directly into the pan and press it into the bottom, leaving a border approximately 4 cm high. Prick the base a few times with a fork.
