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Rhubarb sheet cake

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Ingredients for 1 servings:

  • 400 g flour
  • 200 g butter
  • 200 g sugar
  • 8 egg yolks
  • 1 ½ tsp baking powder
  • 1 ½ kg rhubarb
  • 1 liter of milk
  • 3 packs of vanilla pudding powder
  • 8 egg whites
  • 200 g sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash and peel the rhubarb, and cut into approximately 5 cm pieces. Separate the egg yolks from the egg whites. In a mixing bowl, knead the flour, butter, egg yolks, baking powder, and 200 g of sugar into a dough. Spread the dough on a baking sheet. For the pudding, cook the pudding powder with the milk and spread evenly over the dough. Press the rhubarb pieces into the hot pudding and bake in a preheated oven at 180 °C for 20-30 minutes. Beat the egg whites and 200 g of sugar until stiff peaks form and pour onto the pre-baked rhubarb tart. Bake for another 15 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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