John Myers
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Rhubarb Cake with Amarettini Base
The perfect rhubarb cake with amarettini base recipe with a picture and simple step-by-step instructions.
Shortcrust pastry base
- 210 g Amarettini crumbled
- 120 g Butter
- 1 Egg
- 1 Pr Salt
- 100 g Flour
- 0,5 teaspoon Baking powder
Covering
- 750 g Rhubarb cleaned and weighed
- 750 g Sugar
molding
- 200 g Sour cream
- 100 g Cream
- 80 g Sugar
- 1 packet Vanilla sugar
- 3 Eggs
- 1 packet Custard powder
- Knead all the ingredients for the shortcrust pastry base and wrap it in foil and let it rest for 30 minutes in the refrigerator
- Grease and flour a 26 springform pan and place the rolled-out shortcrust pastry base with a small edge in the mold
- Mix the cleaned rhubarb with the sugar and let it steep, drain after 30 minutes and drain well, then spread on the floor
- Mix all ingredients for the glaze and stir well, pour over the rhubarb and bake at 180 ° C / fan oven for about 1 hour
- Let the cake cool in the pan and then place it on a cake plate
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