Rhubarb egg cake

Ingredients for 1 servings:

• 1 kg rhubarb
• 350 ml milk
• 1 packet of vanilla pudding powder
• 280 g sugar
• 250 g butter, soft
• 1 packet of vanilla sugar
• 6 m.-sized eggs, 2 of which separated
• 400 g flour
• 3 tsp baking powder
• 2 tbsp powdered sugar
• 1 pinch of salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

makes about 24 pieces of cake

Clean the rhubarb and cut it into diagonal pieces about 4 cm long. Bring 200 ml of milk to a boil. Mix 50 ml of milk with 20 g of custard powder and 10 g of sugar, stir this into the boiling milk and bring back to a boil. Pour the pudding into a bowl, cover the surface with foil and let it cool to lukewarm. Beat the butter with 200 g of sugar, vanilla sugar and a pinch of salt using the whisk attachment of a hand mixer for at least 5 minutes until very creamy. Beat in 4 eggs one at a time for 1/2 minute each. Mix the flour and baking powder and stir in 100 ml of milk. Spread the dough onto a deep, greased baking tray (approx. 40 x 30 cm) and top with the rhubarb. Pre-bake in a hot oven at 190 °C (180 °C fan-assisted) on the middle rack for 20 minutes. Meanwhile, whisk 2 egg yolks into the pudding. Beat 2 egg whites with a pinch of salt until stiff peaks form, then add 70g of sugar and continue beating for 2 minutes. Fold the beaten egg whites into the pudding in 3 batches along with the remaining pudding mix. Spread the egg glaze over the pre-baked cake and bake for another 15 minutes as above. Then let the cake cool. Dust with powdered sugar, if desired.