Summary

Ingredients

• 200 g suar
• 5 egg (s), separated
• 200 g butter, soft
• 50 g suar, brown
• 1 packet baking powder
• 1 lemon (s) or orange, untreated, remove the zest it
• 1 pinch (s) salt
• 350 g flour, sifted
• 50 ml milk
• 50 g almond (s), chopped
• 200 g chocolate, white, chopped
• powdered sugar
• 500 g rhubarb, cleaned, cut into 3 cm thick pieces
• Fat for the shape
• Breadcrumbs for the mold

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Instructions

1. Boil 30 g butter and brown sugar in a pan to caramel. Add the rhubarb and cook over medium heat until the moisture has evaporated. Let cool down.
2. Mix the remaining butter and 200 g white sugar until creamy. Stir in the egg yolks one at a time. Beat the egg whites until stiff. Mix the flour and baking powder, stir alternately with the milk into the buttercream. Fold the egg white into the dough in 2 sections. Also fold in the chocolate, almonds, lemon zest and rhubarb.
3. Place in a greased bundt pan, sprinkled with breadcrumbs, and bake in the oven preheated to 175 ° C for 60 minutes. Dust with powdered sugar.