John Myers
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Rhubarb Cake with Nut and Egg White Topping
The perfect rhubarb cake with nut and egg white topping recipe with a picture and simple step-by-step instructions.
Shortcrust
- 300 g Sifted flour
- 100 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 4 Egg yolk
- 125 g Margarine
Covering
- 1,5 kilogram Fresh rhubarb
- 500 g Sugar
- 4 Protein
- 100 g Ground nuts
- Clean the rhubarb and cut into 1cm pieces. Boil with 375 grams of sugar, drain on a sieve and allow to cool.
Shortcrust
- Knead the flour, sugar, vanilla sugar, salt, egg yolk and margarine on the work surface to form a smooth dough. If the dough is too dry (depends on the size of the eggs) add some milk. Chill for 30 minutes.
- Preheat the oven. Top / bottom heating 185 °
- Grease baking tray. Roll out the dough on top and prick several times with a fork. Spread the rhubarb compote on top.
- 5th tip to roll out. Stick a piece of Bach paper to the work surface with adhesive tape. Roll out the dough as big as the baking sheet. Put on the baking sheet with the help of the baking paper. Peel off the baking paper.
- Beat the egg whites with 125 grams of sugar until stiff, fold in the almonds and place on the rhubarb.
- Bake on the middle rack for about 40 minutes. Cake tastes very good warm and cold.
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