Rhubarb cake with rasp and whipped cream

Ingredients for Rhubarb cake with rasp and whipped cream

Instructions for Rhubarb cake with rasp and whipped cream

To prepare the Rhubarb cake with rasp and whipped cream recipe, please follow these instructions:

Release the rhubarb stems for leaves and feet. Cut the rhubarb pieces into pieces of 2-3 cm. And put them in a comfortable pot.

Stir the sugar over the rhubarb and put them over low heat. The rhubarb is cooked to a porridge but must not boil completely. Add more sugar to taste, but not too much. The rhubarb root is leveled with potato smelting.

Raspberries:
The butter is browned on the forehead. Sugar and rasp mix and shake in the butter until crispy. Stir in it while it is cooling.

serving:
Just before serving serve raspberries and rasp layerwise in a bowl that is whipped with whipped cream.