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

Preparation:
Shortcrust pastry: Knead the flour, sugar, butter, and egg into a smooth dough. Press into a greased springform pan, forming a rim. Prick the crust with a fork and pre-bake at 180°C for about 10 minutes.
Prepare the rhubarb: Peel the rhubarb, cut into small pieces, and sprinkle with sugar, if desired. Let stand for about 10 minutes.
Sour cream: Beat the eggs with sugar until frothy. Stir in the sour cream and pudding mix until smooth.
Assemble: Spread the rhubarb on the pre-baked crust and pour the sour cream over it. Bake in the oven at 180°C (top/bottom heat) for 45-50 minutes.
Serve: Let the cake cool thoroughly. Dust with powdered sugar, if desired, or serve with a dollop of whipped cream.
💡 Tip:
If you like it extra crispy, you can sprinkle the crust with ground almonds or breadcrumbs before baking – this prevents it from getting soggy.
In summer, you can also use currants or peaches instead of rhubarb – the cream goes well with so many things!
Bottom line: This rhubarb and sour cream cake is a nostalgic treat that will bring a smile to your face with every bite. Quick to make, wonderfully creamy – and simply delicious every time!