Sprinkle the rhubarb cut into pieces with the sugar and stand with the lid closed until enough juice has formed.(Note: best for one night).
Cook a kneaded dough (yeast tastes best to me, curd-oil dough works just as well) and place it on a greased baking sheet, smoothing one edge. Drain the rhubarb, fill up the juice to 3/8 liters if necessary, let it boil and thicken it with the pudding powder mixed in the sour whipped cream. Add the butter/margarine to the hot pudding. Stir in the eggs. Brush the dough with this mixture and spread the drained rhubarb pieces evenly on top. Bake at medium heat for 40 minutes. If possible, drizzle with hot butter on the spot and sprinkle with powdered sugar. Instead of rhubarb you can also use stewed gooseberries.
(we usually take half of everything and a cake springform pan)
leisurely apart :-))
Good luck!
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