Summary

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

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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.