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Rhubarb sheet cake

updated

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Ingredients for 1 servings:

  • 6 eggs
  • 150 g butter
  • 1 packet of vanilla sugar
  • 300 g flour
  • 1 packet of baking powder
  • 150 g sugar
  • 60 ml milk
  • 800 g rhubarb
  • Grease for the tray
  • 200 g sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Separate the eggs. Cream the butter with 150g of sugar and vanilla sugar until creamy. Add the egg yolks one at a time and mix in. Add the flour, baking powder, and milk and mix. Place the batter on a greased baking sheet. Trim the rhubarb and cut into pieces. Beat the egg whites until stiff peaks form, gradually adding 200g of sugar. Carefully fold the rhubarb into the beaten egg whites. Spread this mixture evenly over the batter. Bake in a preheated oven at 180°C for approximately 45 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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