Fine rhubarb pancake

Name: Fine rhubarb pancake
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 18
Ingredients: 500 g Rhubarb; 500 g Flour; 250 g Butter or margarine; 200 g Sugar; 1 package Bourbon vanilla sugar; 1 pinch Salt; 5 Eggs (size M); 125 g Whipped cream; 1 package Baking Powder; 40-50 g redcurrant jelly; 250 g Icing sugar; 3 TABLESPOONS Lemon juice; 7-10 Tbsp Lemon balm; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 18

500 g Rhubarb
500 g Flour
250 g Butter or margarine
200 g Sugar
1 package Bourbon vanilla sugar
1 pinch Salt
5 Eggs (size M)
125 g Whipped cream
1 package Baking Powder
40-50 g redcurrant jelly
250 g Icing sugar
3 TABLESPOONS Lemon juice
7-10 Tbsp Lemon balm
7-10 Tbsp Fat and breadcrumbs

Directions

1
Clean, wash, drain well and cut rhubarb into slices. Mix a tablespoon of flour into the rhubarb. Cream soft fat, sugar, vanilla sugar and salt.
2
Alternately add eggs and about 4 tablespoons of flour. Add cream. Mix remaining flour and baking powder and stir in briefly. Finally add rhubarb to the dough. Pour the dough into a greased box form (30 cm length/ 2 litres capacity) sprinkled with breadcrumbs and smooth it down.
3
Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) on the 2nd rack from the bottom for 11/2 to 13/4 hours. Let the finished cake rest in the pan for about 15 minutes, then turn out of the pan and let it cool down on a cake rack.
4
Warm up the redcurrant jelly in a pot and let it cool down a little. Mix icing sugar, lemon juice and 2-3 tablespoons of water to a thick glaze. Spread the top of the cake with the icing. Place jelly with a teaspoon lengthwise on the middle of the cake.
5
Use a spoon handle to pull through the cast in a loop and allow to dry for 3-4 hours. Cut the cake into slices and arrange on a plate. Decorate with lemon balm and serve with whipped cream to taste.