Irene`s Rhubarb Cake

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 1 hr 45 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 100 g butter, cold
  • 1 packet vanilla sugar
  • 100 g suar
  • 5 egg yolks
  • 50 g cornstarch
  • 150 grams flour
  • 1 ½ teaspoon baking powder

For covering:

  • some semolina
  • 150 grams sugar
  • 5 egg whites
  • 1 kg rhubarb
  • Sugar, for the rhubarb
Irene`s Rhubarb Cake
Irene`s Rhubarb Cake

Instructions

  1. Peel the rhubarb, cut into small pieces and sugar-coat well. Let stand for a while and then drain the rhubarb well on a sieve.
  2. Make a shortcrust pastry from butter, vanilla sugar, sugar, egg yolk, cornstarch and flour and press into a cake tin (28 cm diameter) as a base.
  3. Sprinkle the bottom with semolina and cover with the drained rhubarb.
  4. Bake for about 40 minutes at 160 degrees.
  5. After 40 minutes, beat 5 egg whites with 150 g sugar until stiff and pour onto the rhubarb.
  6. Now bake for another 20 minutes at 150 degrees.

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