Rhubarb-Almond Cake

Ingredients for 1 servings:

• 250 g flour
• 125 g butter
• 65 g sugar
• 1 egg(s)
• 1 packet of vanilla sugar (not vanilla sugar)
• 1 tsp baking powder
• 750 g rhubarb, cleaned
• 150 g sugar
• 3 egg whites
• 150 g almonds (flaked almonds)
• 150 g sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

simply delicious

Preheat oven to 225°C. Let the rhubarb draw some juice from its contents. Mix the flour and baking powder together and sift into a wide bowl. Sprinkle the butter into small pieces. Add 65g of sugar, the vanilla sugar, and the egg, and quickly knead everything into a dough. Roll out the dough in a greased springform pan, forming a 4cm high edge. Prick evenly before baking. Place in the oven and bake for 15-20 minutes. Remove the shortcrust pastry base from the oven and reduce the temperature to 180°C. Meanwhile, sauté the rhubarb in its juices in a saucepan until softened, then spread it over the baked shortcrust pastry. Beat the 3 egg whites until stiff, then add 150g of sugar and fold in the flaked almonds. Spread the egg white and almond mixture over the rhubarb and return the mixture to the oven. Bake at 180°C for approximately 12-15 minutes. The egg whites should be light golden yellow.