Summary

Ingredients

• 250 g flour
• 1 teaspoon Baking powder
• 125 g mararine
• 100 g suar
• 1 egg (s)
• 1 tablespoon breadcrumbs
• 500 g rhubarb, cleaned and cut into small pieces
• 5 egg (s), separate
• 250 grams sugar
• 1 packet sauce powder (vanilla)
• 1 packet vanilla sugar
• Grease for the tin
• Breadcrumbs for the tray

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Instructions

1. Knead a shortcrust pastry from flour, baking powder, margarine, sugar and 1 egg.
2. Preheat the oven to 200 ° C.
3. Grease half a baking tray and sprinkle with breadcrumbs. Form an edge out of aluminum foil, also grease and sprinkle with breadcrumbs. So that the dough is supported in the middle of the baking sheet.
4. Now cover the tray with the dough and prick several times with a fork.
5. Mix the egg yolks with 125 g sugar and the vanilla sauce powder until frothy. Add the chopped rhubarb and spread this mixture on the dough.
6. Bake the tray on the 2nd rail from the bottom for 30 minutes.
7. In the meantime, beat the egg whites with 125 g of sugar and the vanilla sugar until stiff and put in the fridge.
8. After 30 minutes of baking time, distribute the egg whites evenly on the cake and bake for another 8 minutes.
9. The egg whites must remain light brown so that droplets can form on it when it cools.