Rhubarb sour cream cake

April 23rd, 2018 | bread & pastries

As children, in spring we held the huge rhubarb leaves from Grandmother’s garden like elephant ears and found it hilarious. At some point, our kids had the same fun on the giant leaves with the red stalk. And so are the photos from childhood days similar from generation to generation

Rhubarb unfortunately does not thrive in my garden. What a pity! How I would like to cook – like my grandmother – strawberry-rhubarb jam, rhubarb compote and red fruit jelly with the beautiful red stalks from my own garden. Fortunately, you can now buy rhubarb again at the markets: regionally and seasonally, as we like it.

The following rhubarb cake tastes particularly good the next day, when it is well pulled through – ideal for guests!

Rhubarb sour cream cake

1 kg rhubarb

wash, dry well, cut into 3 cm long pieces

175 g of butter

125 g of sugar

beat until very frothy

1 vanilla pod

slit the length, scrape the mark out, add to the batter

3 eggs

stir in one by one

200 g of flour

50 g of ground almonds

1 pinch of salt

3 ts baking powder

work in quickly and fill in a greased round baking dish, spread the rhubarb pieces over the dough and bake at 180 ° C for 35 minutes

2 eggs

75 g of sugar

1 packet of vanilla sugar

beat until frothy

250 g of sour cream

stir in, add the toppings to the pre-baked cake

3 TS almond flakes

sprinkle over it

bake the cake for another 25 minutes, remove from the oven, remove the edge of the mold after 10 minutes

2-3 TS of powdered sugar

before serving, sprinkle with powdered sugar

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