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Rhubarb cake, very fine

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Ingredients for 1 servings:

  • 200 g flour
  • 65 g sugar
  • 65 g butter
  • 1 egg(s)
  • ½ tsp baking powder
  • 1 bag of vanilla sugar
  • 750 g rhubarb
  • 150 g sugar
  • 2 pts. vanilla pudding powder
  • 3 egg whites
  • 150 g powdered sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Peel and slice the rhubarb, toss with 150g of sugar, and let stand until it releases its juices. In the meantime, make a shortcrust pastry with flour, 65g of sugar, 1 egg, butter, baking powder, and vanilla sugar. Press the pastry into a springform pan and form a raised edge. Bring 1/2 liter of rhubarb juice (if there’s not enough juice, top up with water) and vanilla pudding powder to a boil, mix into the rhubarb, and pour everything onto the shortcrust pastry. Bake at 200°C for 45 minutes. Beat 3 egg whites and powdered sugar until stiff peaks form and bake for the last 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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