Rhubarb cake with cornflakes
Cakes in formCook time: 0 min.
Servings: 1
Servings: 1
Ingredients for Rhubarb cake with cornflakes
| Whipped cream or cream fraice | ||
| 1 | dl | Water |
| 1/2 | tsp | Cinnamon |
| 1/4 | tsp | Ground nutmeg |
| 1-2 | tsp | Vanilla sugar |
| 2 | dl | Sugar |
| 25-50 | g | Coarsely chopped almonds |
| 3 | dl | Corn flakes |
| 4 | tsp | Maizenamel |
| 50 | g | Butter |
| 75 | g | Dark brown sugar |
| 750 | g | Drawn rababer |
Instructions for Rhubarb cake with cornflakes
To prepare the Rhubarb cake with cornflakes recipe, please follow these instructions:
porridge:
The rabbits are cut for 2-3 cm. Long pieces are steamed with water until they are tender, add sugar and vanilla and smooth with maizena soaked in water. When the compote is cooked evenly, take it off the heat and pour into a greased pie dish.
topping:
Garnish, cornflakes, cinnamon, muskat, almonds blanes in a bowl or plastic bag and sprinkle in a smooth layer over the rababerkompotte. Melted butter dripped over.
The cake is baked in the middle of the oven at 175-200g. In 15 min.
Severes fluff with whipped cream or cream fraice.
tips:
This dessert / cake can also be made with gooseberry compote.
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