Rhubarb Cake II

Ingredients for Rhubarb Cake II

Instructions for Rhubarb Cake II

To prepare the Rhubarb Cake II recipe, please follow these instructions:

Rhubarb compote:
Rinse and clean the rhubarb - remove the brown 'sock' at the bottom, but let the un-shaped pink piece sit. Cut them into pieces of 2-3 cm. Bring water, sugar, lemon peel and juice into a saucepan or a steel pan. Add the rhubarb pieces. Let them boil for a few minutes, pick them up and throw the lemon shells out. Cook the layer into the syrup consistency and pour it back over the rhubarb pieces. Cool completely.

Instead of lemon juice and peel, the rhubarb compote can be boiled with a spelled bar vanilla. Unlike the lemon shell, do not take it up but cook on with the law.


Whip cream stiff, take 1/3 to decorate and turn the rest with 2/3 of the compote. The cream is spread over 2 bottles, the last cream of cream is lubricated on top and it is dressed with the last compote.