John Myers
Ingredients for 1 servings:
- 250 g flour
- 125 g butter
- 60 g sugar
- 1 tsp vanilla sugar
- 1 pinch of baking powder
- 1 egg(s)
- 500 g rhubarb
- 3 egg whites
- 120 g sugar
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Recipe from my mother
Make a shortcrust pastry from the above 6 ingredients, line a greased springform pan evenly with the pastry, remembering to pull up one side. Wash, peel, and slice the rhubarb, then spread it evenly over the base of the springform pan. Bake in a preheated oven at 180°C (top/bottom heat) for about 25 minutes on the middle rack. In the meantime, beat the egg whites until stiff peaks form and slowly sprinkle in the sugar until the egg whites are shiny and hold small peaks. After the 25 minutes of baking, spread the egg whites evenly over the rhubarb and bake for another 15-20 minutes until golden brown. It tastes fantastic warm, but is also a culinary delight a day later, when golden brown pearls of sugar have formed on the icing.
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