Rhubarb time is often not special for children, because they often do not like the sour taste of rhubarbs. This cake can be sweetened according to taste and as a compote the rhubarb also tastes like many children.
They can actively help with the preparation. The pulling of the juice is also fascinating for children and made so that they can easily implement it. This step by step guide makes baking easy. Try it out yourself. Tip: Rhubarb cake also tastes delicious with some cream.
First, wash and clean the rhubarb.
To do this, cut off the ends, then peel off the shell. It doesn't have to be peeled completely.
Then you cut the rhubarb into the same size, about 2 cm long pieces. Very thick rhubarb sticks halve it.
Then you wash the rhubarb in a sieve.
Then put the rhubarb in a bowl.
Now you spread the sugar over the rhubarb.
Then you mix the rhubarb with the sugar and leave it to pull the juice.
After about 15 minutes there is already some liquid in the bowl.
In the meantime, you can prepare the dough.
Put all the ingredients for the dough in a bowl and knead them together.
Kneads until a smooth dough is formed.
Now cut off a third of the dough and put it aside.
Now grease your jump shape with margarine.
Then spread out the greased form with breadcrumbs (or ground almonds). Then shake out the excess breadcrumbs.
Roll out the large piece of dough round. Then divide it into four parts.
Now put one dough quarter after another in the form. The edge is a bit up.
Finally, press the seams together with your hands.
The juice that the rhubarb has drawn in the meantime, you need for the filling.
Pour the rhubarb into a sieve and collect the juice in another bowl.
Now measure 1/4 liters of rhubarb juice. Fill the juice to a total of 500ml with water.
Now you cook a vanilla pudding from the water-juice mixture according to the package instructions. Fill the water-juice mixture in a large pot and stir the pudding powder and some sugar into the liquid. Let the mixture boil with constant stirring.
Stir until the measurements become thick.
Then you pour the drained rhubarb into the pudding compound.
Mix them both together.
Let the mixture boil again with the rhubarb. So the rhubarb also becomes soft.
Then fill the compote in the prepared cake form. Gently strike the mixture.
Now roll out the remaining dough to a thin circle. Then cut it into about 1 cm wide strips.
These stripes put them on the compote with a little distance to each other.
First set a direction and then you lay the cross stripes. This is how a grid is created.
After baking, let the cake cool down in the form, because the rhubarb compote becomes firm only after cooling and then holds the cake together.
Put the cooled cake on a cake plate.
Let's taste the cake.
Also with cream the cake tastes very tasty.
