Just like grandma’s: Favorite rhubarb cake with sour cream – simply heavenly! 🍰🌸

A creamy classic that evokes childhood memories and is a must-have for any coffee table.

When spring brings rhubarb, this cake is a must! The combination of crispy shortcrust pastry, tart rhubarb, and a wonderfully creamy sour cream filling is an absolute delight. Whether for Sunday coffee or as a sweet midweek treat, this cake simply tastes like home.

Ingredients:

For the shortcrust pastry:
150 g flour
100 g cold butter
50 g sugar
1 egg
For the topping:
600 g rhubarb
3 cups sour cream (approx. 150 g each)
4 eggs
100 g sugar
1 sachet vanilla pudding powder (for cooking)
You’ll find the recipe on the next page!