Rhubarb sheet cake with vanilla cream
easy
75 mins
75 mins
Ingredients
- 7-10 Tbsp Fat and flour
- 1,75 kg Rhubarb (net 1,5 kg)
- 225 g + 40 g + 200 g + 2 tablespoons sugar
- 2 packages Vanillin sugar
- 450 ml Milk
- 1 package Pudding powder vanilla
- 7-10 Tbsp grated rind of 1⁄2 organic lemon
- 130 g + 50 g + 50 g cornstarch
- 250 g soft butter/margarine
- 7-10 Tbsp Salt
- 5 Eggs (Gr. M)
- 250 g Flour
- 3 deleted Tsp Baking Powder
- 150 g Almond slivers
- 7-10 Tbsp Icing sugar
Directions
- 1
Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep) and dust with flour. Clean and wash the rhubarb, cut into thick slices and weigh 1.5 kg. Mix with 225 g sugar and 1 packet of vanillin sugar in a pot, let stand for about 30 minutes.
- 2
Mix 5 tablespoons of milk and pudding powder. Boil up the rest of the milk and 40 g of sugar. Stir in the pudding powder and simmer for about 1 minute while stirring. Let it cool down, stirring more often.
- 3
Add lemon zest to the rhubarb, bring to the boil and simmer for about 5 minutes. Stir frequently. Mix 130 g starch and 200 ml water. Stir into the rhubarb and simmer for 1-2 minutes. Let it cool down, stirring more often.
- 4
Cream fat, 200 g sugar, 1 packet of vanilla sugar and 1 pinch of salt for about 5 minutes. Stir in eggs one by one alternating with 50 g starch. Mix flour, 50 g starch and baking powder, stir in portions briefly.
- 5
Spread on the fat pan.
- 6
Mix the pudding briefly with the hand mixer. Spread on the sponge mixture. Spread the rhubarb groats on top. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 20 minutes.
- 7
Sprinkle with almonds and 2 tablespoons of sugar and continue to bake for about 30 minutes. Let it cool down. Dust with icing sugar.
Nutrition Facts
310 kcal
40 g
14 g
5 g
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