John Myers
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Shortcrust Rhubarb Cake …
The perfect shortcrust rhubarb cake … recipe with a picture and simple step-by-step instructions.
Shortcrust pastry:
- 400 g Flour
- 1 teaspoon Baking powder
- 200 g Sugar
- 1 pinch Salt
- Grated lemon peel
- 1 Vanilla sugar
- 2 Egg yolk
- 125 g Branded butter
- 125 g Margarine
Aside from that:
- 650 g Rhubarb
- 50 g Ground almonds
- 70 g Preserving sugar 1: 1
- The ingredients for the dough should all be cool. Sift the flour with the baking powder into a mixing bowl, pour the sugar, vanilla sugar, salt and lemon zest over it, make a well in the middle and place the egg yolks in it, spread the butter and margarine in small flakes over the top.
- Work through with the dough hook of the hand mixer until a crumbly mass is formed. Now manual work is required: So knead the dough as quickly as possible on the work surface until a completely smooth dough is formed; the work surface can be powdered with a little flour if the dough sticks – even reaching into the flour with your hands.
- Wrap the finished dough in cling film and cool it in the refrigerator for at least an hour. Then cut the dough in half and use the first part to lay out a 26 cm springform pan and pull up a small edge.
- Peel the rhubarb and cut into pieces. Sprinkle ground almonds over the surface of the dough, sprinkle with the rhubarb pieces, sprinkle with the preserving sugar and crumble the remaining part of the dough over the fruit as a crumble. Bake at 180 degrees for about 50 to 60 minutes.
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