Inverted rhubarb cake with lemon curd cream

Name: inverted rhubarb cake with lemon curd cream
Cook time: 25 min
Total time: 85 min
Yield: 12
Ingredients: 750 g fresh rhubarb; 275 g fine cristalsugar; 250 g unsalted butter; 1 mespoint salt; 3 medium sized egg; 1 vanilla bean; 200 g self raising flour; 2 el aniseed; 3 el lecurd; 200 g creme fraiche

Inverted cake with rhubarb, vanilla and anise. Serve the cake with a cream of lemon curd.

Ingredients

Kitchen Stuff

1 brownie shape (28 x 18 cm)
1 skewer

Directions

Preheat the oven to 175 ° C.
Halve the rhubarb stems in length and cut into 2 pieces. Mix with the sugar and leave for 5 minutes.
Meanwhile, grease the brownie mold with 10 g of butter. Cut 50 g butter into cubes and spread over the bottom of the mold.
Put the rhubarb stalks in the width of the shape neatly in the shape next to each other and sprinkle the remaining sugar over it.
Put the sugar, butter and salt in a mixing bowl and beat in 10 minutes with a mixer to an airy mass.
Beat the eggs 1 by 1. Do not add the next egg until the previous one has been recorded.
Cut open the vanilla pod and scrape out the marrow with a knife tip.
Sift the flour over the batter and spat it together with the vanilla and aniseed through it.
Spread the batter evenly over the rhubarb and bake in the middle of the oven for about 1 hour until golden brown and done.
After 50 minutes, check for doneness by inserting a skewer. If this comes out clean, the cake is done.
Mix the lemon curd with the crème fraîche. Remove the cake from the oven and cut it with a knife along the edge of the mold.
Pour the cake onto a bowl and allow to cool completely. Serve the cake with a scoop of lemon curd cream. Yummy! .