This GERMAN RHUBARB CAKE will make your mouth water

Video Description

This GERMAN RHUBARB CAKE will make your mouth water// In today's video we share an incredible German rhubarb cake recipe from Kirsten's sister which is so yummy that we hope you will try it yourselves! It's really worth it! While the cake is cooling down Kirsten is sharing a sweet childhood memory and makes rhubarb compote (Rhababergrütze) which is something she grew up with! Easy to make, not expensive and really good! Enjoy! Kirsten & Joerg _____ WATCH OUR RECIPE PLAYLIST HERE: https://youtube.com/playlist?list=PL1x4igy7Wu4-PKelC7IKSayG_kHNl63rz&si=qRPExy3Dgb3NlabM _____ *THIS VIDEO IS NOT SPONSORED* RHUBARB CAKE RECIPE: Ingredients for the shortcrust 250g flour (regular or gluten free) 1 egg 100g butter 100g sugar 1 teaspoon baking powder 1 teaspoon vanilla sugar Ingredients for the filling 1kg rhubarb 250g sugar (we used 200g) 1 sachet of vanilla pudding 70g sour cream 50g butter 3 eggs Method On the evening before baking cake (or at least 2-3 hours before) peel your rhubarb, cut into slices, mix with the sugar and let it rest. Use the juice and make sure to squeeze out more. You need 375ml for the pudding. If you don't have enough you can use water for the rest. For the shortcrust mix all the ingredients together and put into your springform. Mix the pudding powder with the sour cream and then prepare the pudding according the instructions on the sachet. Add the butter, the eggs and finally the rhubarb. Add the filling onto the shortcrust and bake for 45 minutes at 175 degrees Celsius. Enjoy with a dollop of whipping cream! RHUBARB COMPOTE: Ingredients 500g rhubarb 150ml water 80g sugar 35g corn starch 50ml milk Method Wash and peel the rhubarb. Cut into small slices and put into a pot. Add the water and sugar. Bring it to the boil and let it simmer for at least 5 minutes depending how you like it. We had it simmer for longer. Finally mix the milk with the corn starch and add to the rhubarb mixture and let it boil one more time. Fill into dessert dishes while it's still warm. You can enjoy it with some custard (or as we did the old fashioned way with unsweetened condensed milk! _____ CONTENTS OF THIS VIDEO: 0:00 - Intro 1:02 - Making the shortcrust 3:25 - Making the rhubarb filling 7:50 - Baking the cake and letting it rest for 2 hours 9:11 - A rhubarb dessert from Kirsten's childhood: rhubarb compote 14:36 - Whipping cream for the cake, setting the table & how the cake turned out 19:05 - Time to test the cake 20:34 - Outro _____ MUSIC: The music in our videos is from Epidemic Sound & Artlist, royalty free music sharing sites which you have to pay a monthly fee to be able to access: https://www.epidemicsound.com/ & https://artlist.io/ _____ CONNECT WITH US: INSTAGRAM: https://www.instagram.com/kirstenandjoerg/ PINTEREST: https://uk.pinterest.com/kirsten_wick/ https://www.facebook.com/kirstenandjoerg/ #rhubarb #rhubarbcake #rhabarber