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Irene's rhubarb cake

updated

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Ingredients for 1 servings:

  • 100 g butter, cold
  • 1 packet of vanilla sugar
  • 100 g sugar
  • 5 egg yolks
  • 50 g starch flour
  • 150 g flour
  • 1 ½ tsp baking powder
  • some semolina
  • 150 g sugar
  • 5 egg whites
  • 1 kg rhubarb
  • Sugar, for the rhubarb

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

super quick and delicious rhubarb cake

Peel the rhubarb, cut into small pieces, and coat well with sugar. Let it stand for a while, then drain the rhubarb thoroughly in a sieve. Make a shortcrust pastry from butter, vanilla sugar, sugar, egg yolks, cornstarch, and flour and press it into the base of a 28 cm diameter cake tin. Sprinkle the base with semolina and top with the drained rhubarb. Bake for about 40 minutes at 160 degrees Celsius. After 40 minutes, beat 5 egg whites with 150 g of sugar until stiff and pour over the rhubarb. Bake for another 20 minutes at 150 degrees Celsius.

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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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