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🍰 Rhubarb Vanilla Cake

485 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Slice the vanilla pod lengthwise.
  2. 2. Scrape out the vanilla seeds with a knife.
  3. 3. Add the vanilla seeds and the empty pod to the milk.
  4. 4. Bring the milk to a boil.
  5. 5. Beat the egg yolks with the sugar in a bowl until creamy.
  6. 6. Mix the flour into the egg yolk mixture.
  7. 7. Stir the hot milk slowly into the egg yolk cream.
  8. 8. Pour the entire mixture back into the pot.
  9. 9. Fish out the vanilla pod from the cream.
  10. 10. Let the cream come to a boil once over low heat, stirring constantly.
  11. 11. Strain the vanilla cream through a sieve.
  12. 12. Let the cream cool down.
  13. 13. Mound the flour on your work surface.
  14. 14. Mix the flour with sugar and salt.
  15. 15. Make a well in the center of the flour.
  16. 16. Cut the cold butter into small pieces.
  17. 17. Distribute the butter pieces around the well.
  18. 18. Place the egg in the center of the well.
  19. 19. Chop all ingredients roughly with a knife.
  20. 20. Knead the crumbs quickly into a dough.
  21. 21. Shape the dough into a ball.
  22. 22. Wrap the dough ball in cling film.
  23. 23. Let the dough rest in the refrigerator for approx. 30 minutes.
  24. 24. Wash the rhubarb.
  25. 25. Remove the leaves and the woody end.
  26. 26. Peel the rhubarb.
  27. 27. Cut the rhubarb diagonally into approx. 5 cm long pieces.
  28. 28. Place the rhubarb pieces with the sugar and 1/8 liter of water in a pot.
  29. 29. Bring the mixture to a boil once.
  30. 30. Remove the pot from the heat.
  31. 31. Let the rhubarb pieces cool down.
  32. 32. Grease the springform pan well.
  33. 33. Roll out the dough on a floured surface slightly larger than the pan.
  34. 34. Place the dough in the pan.
  35. 35. Shape a crust edge from the dough.
  36. 36. Let the dough hang 2 to 3 cm over the edge of the pan.
  37. 37. Prick the dough base several times with a fork.
  38. 38. Alternately distribute vanilla cream and rhubarb on the base.
  39. 39. Arrange the rhubarb pieces in a star shape.
  40. 40. Finish the layer with rhubarb.
  41. 41. Drizzle the cake with the rhubarb syrup.
  42. 42. Fold the overhanging dough inwards.
  43. 43. Preheat the oven to 180 degrees.
  44. 44. Place the pan on the lowest rack.
  45. 45. Bake the cake for approx. 40 minutes.
  46. 46. Cover the surface with aluminum foil if it browns too quickly.
  47. 47. Sprinkle powdered sugar over the finished cake.
  48. 48. Serve the cake.

Nutrition per serving