Sour cream waffles with rhubarb compote

Name: Sour cream waffles with rhubarb compote
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 14
Ingredients: 1 kg Rhubarb; 250 ml Cherry nectar; 400 g Sugar; 2 packages Pudding powder vanilla flavor"; 250 g soft butter or margarine; 2 packages Vanillin sugar; 6 Eggs (size M); 500 g Flour; 1 package Baking Powder; 500 g Sour cream or sour cream; 2 TABLESPOONS Icing sugar for dusting; 7-10 Tbsp Oil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 14

1 kg Rhubarb
250 ml Cherry nectar
400 g Sugar
2 packages Pudding powder vanilla flavor"
250 g soft butter or margarine
2 packages Vanillin sugar
6 Eggs (size M)
500 g Flour
1 package Baking Powder
500 g Sour cream or sour cream
2 TABLESPOONS Icing sugar for dusting
7-10 Tbsp Oil

Directions

1
For the compote, clean and wash the rhubarb and cut it into pieces of about 2 cm. Bring the cherry nectar to the boil and steam the rhubarb for about 5 minutes. Stir in 150 g sugar. Stir pudding powder and 100 ml water until smooth.
2
Bind the compote with it and bring to the boil briefly. Pour into a bowl and let it cool down. For the waffles, mix the fat, 250 g sugar, vanillin sugar and salt with the whisk of the hand mixer until creamy.
3
Stir in the eggs one by one. Mix flour and baking powder. Alternate with the sour cream and stir into the dough. Heat the waffle iron and spread with oil. Bake approx. 14 waffles from the dough one after the other.
4
Dust with icing sugar and serve with the rhubarb compote.