John Myers
Ingredients for 1 servings:
- 250 g whipped cream
- 300 g flour
- 200 g sugar
- 1 packet of vanilla sugar
- 3 eggs
- 1 egg yolk
- 2 ½ tsp baking powder
- 600 g rhubarb
- 300 g sour cream
- 3 eggs
- 1 pinch of salt
- 50 g sugar
- 15 g pudding powder, vanilla
- possibly almond(s)
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
loose…juicy…delicious
For the cream batter, whip the cream in a mixing bowl until almost stiff peaks form. Stir in the sugar and vanilla sugar, then stir in the eggs and egg yolks. Mix the flour with the baking powder and stir in a tablespoon at a time. Spread the batter into a greased and floured, adjustable baking sheet. I used a 42×29 cm springform pan. Trim the rhubarb, cut it into small pieces, and spread it over the batter. For the icing, separate the eggs. Beat the egg whites with salt until stiff peaks form. Mix the egg yolks, sour cream, sugar, and pudding mix, then carefully fold in the egg whites. Spread the mixture over the rhubarb. Bake in a preheated oven at 180°C for 30-40 minutes until golden brown. After 15 minutes of baking, you can sprinkle sliced almonds over the icing and then finish baking.
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