Rhubarb Cake with Vanilla Sourcream Gush
Now that you can find the red stalks everywhere, of course you have to bake a cake with rhubarb 😉 This one has no crumbles and no meringue as you might often see, but a nice refreshing vanilla sour cream gush.
My children love this rhubarb cake with vanilla sour cream gush.
It taste best cold!
Now I no longer peel the rhubarb so that the beautiful red color remains. I wash it well before using it. In the past, people always said that the rhubarb must be peeled. How do you do that?
This cake is baked on a tray, where you get out at least 12 beautiful pieces.
- 250 g butter
- 200 g sugar
- 1 pinch of salt
- 4 eggs
- 250 g flour
- 1 tsp baking powder
- 500 g rhubarb
- 2 sachet vanilla custard powder
- 700 ml milk
- 80 g sugar
- 400 g sour cream
- some vanilla extract
- 150 g whipping cream
- optional cream stiffener
- mint or lemon balm leaves
-
Mix butter, sugar and salt until light and creamy.
-
Add eggs one by one.
-
Mix in, flour and baking powder.
-
Spread evenly on a baking tray with baking paper.
-
Wash Rhubarb thoroughly and cut in pieces.
-
Spread Rhubarb pieces on dough, pressing lightly.
-
Bake in preheated oven at 170° C for about 22 minutes.
-
Cook vanilla custard with milk and sugar. (according to instructions)
-
Mix in sour cream and vanilla extract in the still warm custard.
-
Pour custard gush over the cake, spreading evenly.
-
Bake again for 14 minutes
-
Remove and leave to cool.
-
Whip cream (with cream stiffener) and pipe rosettes with a piping bag. Decorate with mint or lemon balm leaves.
Tastes best cold!
Enjoy baking!
Maggi & Family
Further recipes with rhubarb
Rhubarb Crumble Cake
Strawberry Rhubarb Tart
Rhubarb Sour Cream Cake
Please do not hesitate to share your ideas!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or @sweetandspicy.de, so I can see your creations.
Leave a Reply
Want to join the discussion?Feel free to contribute!