Description
This delightful rhubarb sour cream cake features a crispy shortcrust pastry and a creamy filling, making it a perfect treat for any occasion.
Ingredients
Scale
- 200 g all-purpose flour
- 100 g unsalted butter (softened)
- 70 g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp salt
- 500 g fresh rhubarb (trimmed and chopped into 1-inch pieces)
- 100 g granulated sugar (adjust based on rhubarb tartness)
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 400 g sour cream
- 80 g powdered sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 tbsp lemon juice
- 200 ml heavy whipping cream
- 2 tbsp powdered sugar
- fresh mint leaves (optional)
Instructions
- In a large bowl, combine the flour, softened butter, sugar, egg, vanilla extract, and salt. Mix with your hands or a hand mixer until a smooth dough forms, about 5 minutes.
- Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
- While the dough chills, cut the rhubarb into pieces and mix it in a bowl with sugar, vanilla extract, and cornstarch. Let the mixture sit for 10 minutes to allow the rhubarb to release its juices.
- Preheat the oven to 180°C (160°C for convection) while you take the dough out of the refrigerator.
- Roll the chilled dough on a floured surface to about 3-5 mm thick. Place it in a greased springform pan (Ø 26 cm) and raise the edges. Prick the bottom several times with a fork to prevent it from puffing up while baking.
- Pre-bake the dough in the preheated oven for about 15 minutes until lightly golden.
- In a bowl, mix the sour cream, powdered sugar, vanilla extract, egg, and lemon juice until smooth, about 3 minutes.
- Evenly distribute the rhubarb filling over the pre-baked dough. Carefully pour the sour cream filling on top, using a spoon to spread it evenly.
- Bake the cake for an additional 30-35 minutes until the filling is set and the top is lightly golden. You can test if the filling is done with a wooden skewer.
- Remove the cake from the oven and let it cool completely on a wire rack, which may take about 1-2 hours.
- Whip the heavy cream with powdered sugar until stiff peaks form, about 4-5 minutes. Be careful not to overwhip.
- Decorate the cooled cake with whipped cream and garnish with fresh mint leaves if desired. Serve immediately or refrigerate until serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: German
Nutrition
- Serving Size: 1
- Calories: 320
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg