German Rhubarb Cream Cake – From South Germany

This German Rhubarb Cream Cake is irresistible! If you can get rhubarb from the local supermarket or farmers market you should bake this cake! You will not regret it. Not one second. It is an authentic recipe from the South of Germany,from Swabia. Happy Baking!

Ingredients German Rhubarb Cream Cake

Dough:
60 g butter
60 g sugar
1 egg
180 g flour
1/2 tsp baking powder
1 dash salt

Filling

4 eggs
2 tsp vanilla extract
3 tbsp corns starch, organic
200 g sugar
3 tbsp sour cream
1 kg rhubarb
3 tbsp natural yogurt

Baking Instructions German Rhubarb Cream Cake

- place all ingredients on a baking board, flour first, make a mold and add remaining ingredients.
- on the board knead all ingredients until you get a smooth dough.
form a ball, wrap in foil, place in fridge for 30 min.
- peel rhubarb, cut of hard parts, chop in small pieces. Set aside (don't add sugar).
- For the filling separate eggs.
- Mix eggs with sugar and vanilla extract for at least 5 min.
- add sour cream, yogurt and starch.
- beat egg whites until very firm, fold in dough.

- roll the dough on a baking board and place in a greased spring form (8 inches).
- place dough on bottom of the form.
- with a fork poke the dough several times.
- spread rhubarb on top of the dough.
- place filling on top.

- Bake in pre-heated oven on 370F on middle rack for 1 hour.
- should the cake get brown place a layer of baking paper on top.

The post German Rhubarb Cream Cake – From South Germany appeared first on German Recipes.

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