Rharbarber cuts

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Stir 2 sachets of custard powder, 80 g sugar and 120 ml milk until smooth. Bring 880 ml milk to the boil and stir in the mixed powder. Simmer the pudding for about 1 minute, then pour into a bowl. Cover the surface of the pudding with foil and chill. Clean and wash the rhubarb and cut it into pieces about 1.5 cm wide. Stir 2 sachets of pudding powder and 100 ml juice until smooth.

2. 2

   Put the rest of the juice, rhubarb and 150 g sugar in a pot. Bring to the boil, cover and simmer for about 2 minutes. Stir the pudding powder into the boiling liquid. Let simmer for about 1 minute while stirring. Remove from the heat and set aside. Soak gelatine in cold water. Finely crumble the biscuits. Melt butter and mix well with the cookie crumbs. Spread the crumb mixture evenly on an oiled fat pan (approx. 32 x 38 cm) and press it smooth. Mix the pudding with the whisk of the hand mixer until smooth. Whip the cream until stiff, allowing the vanilla sugar to trickle in.

3. 3

   Soak gelatine in cold water. Finely crumble the biscuits. Melt butter and mix well with the cookie crumbs. Spread the crumb mixture evenly on an oiled fat pan (approx. 32 x 38 cm) and press it smooth. Mix the pudding with the whisk of the hand mixer until smooth. Whip the cream until stiff, allowing the vanilla sugar to trickle in. Squeeze the gelatine, dissolve and mix with 4 tablespoons of pudding, then stir into the remaining pudding. Fold in the cream and spread evenly on the base. Put in a cool place for 1 hour. Spread the cooled compote on the pudding cream and refrigerate for about 2 hours. Cut the cake into pieces and decorate with whipped cream and lemon balm

4. 4

   Squeeze the gelatine, dissolve and mix with 4 tablespoons of pudding, then stir into the remaining pudding. Fold in the cream and spread evenly on the base. Put in a cool place for 1 hour. Spread the cooled compote on the pudding cream and refrigerate for about 2 hours. Cut the cake into pieces and decorate with whipped cream and lemon balm

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
300 kcal

CARBS
30 g

FATS
18 g

PROTEINS
4 g