John Myers
Ingredients for 4 servings:
- 1 pack of dough from the refrigerated section (alternatively puff pastry)
- 500 g rhubarb, peeled and cut into pieces
- 4 tbsp hazelnuts, grated
- 125 ml cream
- 150 ml milk
- 1 tbsp cornstarch
- 1 egg(s)
- 3 tbsp sugar
- 1 package vanilla sugar, Bourbon
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes
a sweet main course or dessert
Line a 28cm tart tin with thin baking paper (in which the cake batter is rolled) and line the batter, then prick the batter firmly with a fork. Then scatter the hazelnuts on top and top with the rhubarb. For the glaze, mix the cornstarch with a little milk, then stir in the cream, milk, sugar, and finally the egg. Sprinkle the rhubarb with the vanilla sugar and spread the glaze over the cake. Bake on the lowest rack of the oven at 220°C for about 40-45 minutes. Serve as a sweet main course or as a dessert, with or without cream.
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