in Austria, Dessert Recipes

Rhubarb cake

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Ingredients for 10 servings:

  • 200 g butter
  • 100 g powdered sugar
  • 4 eggs, including the yolk
  • 100 g sugar
  • 4 eggs, including the egg whites, for snow
  • 200 g flour, smooth
  • 1 tbsp baking powder
  • 350 g rhubarb, peeled
  • 50 g sugar, granulated, raw sugar, for sprinkling

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Sheet cake

Cream the butter and powdered sugar until fluffy, gradually adding the egg yolks and beating. Beat the granulated sugar and egg whites until stiff peaks form. Combine the flour and baking powder; alternately fold the flour and egg whites into the egg yolk mixture. Spread the mixture onto the baking sheet to a thickness of about 3 cm. Cut the rhubarb into 4 cm pieces, distribute evenly over the mixture, and sprinkle with brown sugar. Bake the cake in a preheated oven at 160°C for 35 minutes, remove, cool, and serve.

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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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