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Grandma's rhubarb cake

updated

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Ingredients for 1 servings:

  • 200 g butter, melted
  • 200 g sugar
  • 2 packets of vanilla sugar
  • 3 eggs
  • 4 egg yolks
  • 250 g flour
  • 100 g cornstarch
  • 1 ½ tsp baking powder
  • 1 ½ kg rhubarb, fresh, unpeeled
  • 200 g sugar
  • 100 g ground almonds
  • 1 tbsp lemon juice
  • 4 egg whites
  • Grease for the tray

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious sheet cake

First, wash the rhubarb, cut it into 2-3 cm pieces, and set it aside. Then, combine the melted butter, sugar, vanilla sugar, eggs, egg yolks, flour, cornstarch, and baking powder, stirring continuously (3-5 minutes with a whisk) to form the base batter. Now, grease the baking tray and preheat the oven to 180°C (fan oven). Spread the batter evenly on the baking tray and arrange the sliced ​​rhubarb on top. Place the tray in the oven for about 25 minutes. Meanwhile, beat the egg whites until stiff peaks form, then fold in the sugar, ground almonds, and lemon juice. Spread over the baked cake and bake for another 15-20 minutes. Then, let it cool.

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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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