Rhubarb-vanilla-cake Recipe

Name: Rhubarb-vanilla-cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 grams butter; 100 grams sugar; 100 grams yoghurt; 125 grams flour; 1 packages vanilla pudding; 500 ml milk; 2 stick rhubarb; 1 vanilla extract; 1 eggs; grams baking soda; 50 grams white chocolate; 200 ml whipping cream

Servings: persons

50 grams butter
100 grams sugar
100 grams yoghurt
125 grams flour
1 packages vanilla pudding
500 ml milk
2 stick rhubarb
1 vanilla extract
1 eggs
grams baking soda
50 grams white chocolate
200 ml whipping cream

1
Prepare dough, mixing butter, sugar and egg with a handmixer
2
Stir in flour, baking soda and yoghurt.
3
Blend
4
Place in a baking tray.
5
Meanwhile, cook milk, stir in pudding powder, stir and let cool for a while.
6
Cut rhubarb into small pieces.
7
Season with vanilla extract
8
Preheat oven to 175 degrees C
9
Pour pudding over dough, place rhubarb inbetween.
10
Bake for 22 minutes.
11
Meanwhile melt chocolate
12
Take the cake out of the oven and let cool.
13
Meanwhile use a latte-spoon to form a grid with the melt chocolate ontop of the cake.
14
Let cool until the chocolate hardens.
15
Serve wizh whipped cream

869

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 50 grams butter, 100 grams sugar, 100 grams yoghurt, 125 grams flour, and more.

Yes, Rhubarb-vanilla-cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb-vanilla-cake

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