Rhubarb cake with pudding
Our very best recipe for rhubarb cake with pudding: Because our cake contains a lot of vanilla pudding and a fantastic shortcrust pastry base.
INGREDIENTS
FOR THE SHORTCRUISE PASTRY
250 g flour
70 g sugar
1 packet of vanilla sugar
125 g cold butter
1 egg
FOR THE PUDDING & THE FILLING
700 g fresh, red rhubarb
500 ml milk
2 egg yolks
1 packet of vanilla pudding powder
4 tbsp sugar
ALSO
some butter for the mold
some flour for the mold
some pulses for blind baking
PREPARATION
1. Grease a springform pan (Ø 26 cm) with butter and dust with a little flour. For the shortcrust pastry, put the flour, sugar and vanilla sugar in a bowl. Add the butter in small pieces and rub everything together with your hands. Beat the egg and knead it into the dough. Form the dough into a ball, wrap it in foil and leave to cool for 30 minutes.
2. Preheat the oven to 180 degrees top and bottom heat (fan oven 160 degrees). Roll out the shortcrust pastry on a floured surface to a thickness of 5 mm, put it in the springform pan and leave a 2.5 cm high edge. Place a round piece of baking paper in it and fill it with dry pulses. Bake for 10 minutes, remove the pulses and paper and bake for another 5 minutes until golden brown.
3. Wash and dry the rhubarb. Young rhubarb does not need to be peeled. If you notice any woody bits, you can peel them away. Cut the rhubarb into small pieces and spread 2/3 of the rhubarb on the baked base.
4. For the pudding, heat 400 ml of milk in a small saucepan. Mix the remaining milk with egg yolks, pudding powder and sugar until smooth. As soon as the milk boils, stir in the mixture. Bring the pudding to the boil for 3 minutes. Pour over the rhubarb in the springform pan while still hot. Decorate the pudding with the remaining rhubarb pieces.
5. Bake the cake for another 30 minutes. After baking, allow to cool well and refrigerate for 4 hours, then serve the cake chilled. The cake makes about 12 pieces. Enjoy!
