Rhubarb Piebald with Glaze

Preparation:

1. Clean the rhubarb, cut into 1 cm wide pieces and place in a saucepan with sugar, vanilla sugar and flavor. Caramelize gently over low heat, remove from heat.

1. Form (either rectangular about 24 x 34 or around 26 cm) grease well and sprinkle generously with the ground hazelnuts. As a result, the cake has a pleasantly nutty taste and does not stick even without parchment paper.

Dough:

1. Preheat the oven to 200 °.

1. Beat the eggs with the sugar until frothy. Add butter and keep beating. Mix flour with baking powder and add sieve. Only then pour in the milk. The dough should have a “soft and creamy”, but not runny consistency.

1. Pour the dough into the mold, spread evenly and spread the rhubarb pieces on top. You can take a little bit of the juice that has formed, which makes the cake really “sloppy” afterwards.

1. In the oven for 10 minutes.

Cover and cast:

1. In the meantime, separate the eggs. Beat the egg whites with the vanilla sugar until very stiff. Mix the egg yolks with the sugar until creamy and add the whipped foam. Continue stirring until everything has combined and fold in the egg whites. Then take the cake out of the oven again, spread the mixture on the pre-baked cake and bake for another 15-20 minutes until the surface is golden yellow.

1. Take it out, let it cool down a bit, but spread the lemon frosting while it is still warm. (Stir the juice of half a lemon straight into the powdered sugar, be careful with the water. The icing should be a little thick)

1. The cake goes quickly, has little flour, is very juicy and sometimes … without yeast. Good Appetite………..