A classic spring cake: rhubarb pie with sprinkles and sour cream. © Simply Tasty
Even with sprinkles and sour cream.
Rhubarb is a typical seasonal vegetable. Vegetable? Yes, you read that right, because botanically speaking, rhubarb is a vegetable. Whether fruit or vegetables, one thing is certain: rhubarb is incredibly delicious and super versatile, because you can conjure up compote, jam, cakes or hearty chutneys or even a vegetable side dish from it. Unfortunately, the rhubarb season (end of June 24) is too short to exhaust all possibilities. Our tip: it's best to freeze fresh sticks so that you can enjoy this simple rhubarb pie with sprinkles and sour cream all year round.
Here's how to do it:
These are the ingredients you'll need:
- 1 kg rhubarb, peeled and cut into pieces
- 4 tablespoons of sugar
- Dough:
- 250 g butter, soft
- 200 g of sugar
- 1 packet of vanilla sugar
- 4 eggs
- 350 g of flour
- 2 tsp baking powder
- 100 ml of milk
- Streusel:
- 150 g butter, cold
- 120 g of sugar
- 200 g of flour
- Sour cream cream:
- 700 ml milk, 50 ml milk to mix
- 2 packets of vanilla pudding powder
- 1 tablespoons of sugar
- 250 g sour cream
- 100 g of sugar
The preparation is not difficult at all:
A no-frills recipe: rhubarb pie with sprinkles and sour cream. © Simply Tasty
Would you rather go fast today? This sweet patter cake is made in no time and eaten just as quickly.
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