John Myers
Ingredients for 1 servings:
- 200 g flour
- 100 g sugar
- 100 g butter
- 1 egg(s)
- 2 tsp baking powder
- 2 egg yolks
- 80 g powdered sugar
- 2 tbsp flour
- 1 cup of cream (200ml)
- 2 egg whites
- 650 g rhubarb, ready to cook
- possibly vanilla sugar
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
super moist cake from the BEST cook, my grandma
Wash the rhubarb and cut into large pieces. Preheat oven to 175°C. For the shortcrust pastry, knead all ingredients thoroughly and quickly. Let it rest in the refrigerator for 15 minutes, then roll it out in a buttered springform pan, don’t forget the edges! Spread the rhubarb generously on top (I add a generous dusting of vanilla sugar, as it’s otherwise too sour for me, but that’s a matter of taste). It can be two layers, as the rhubarb will collapse later. Pre-bake for 20 minutes at 175°C. Beat 2 egg yolks with 80g sugar until frothy, add the flour. Whip the cream until stiff peaks, then beat the egg whites until stiff peaks. Fold both ingredients into the egg, sugar, and flour mixture. (Do not stir, just fold in). Pour the mixture onto the cake and continue baking at the same temperature for about 45 minutes.
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