Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 400 g rhubarb
- 250 g mararine or butter
- 250 grams sugar
- 2 sachets vanilla sugar
- 1 pinch (s) salt
- 100 g almond (s), round
- 250 g flour
- 1 bag vanilla sugar
- Fat and breadcrumbs for the mold
- Powdered sugar, e.g. Pollinate
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 °.
- Peel and wash the rhubarb and cut into small pieces. Separate eggs. Mix the fat with sugar, vanilla sugar, a pinch of salt and the egg yolk until frothy. Mix in the ground almonds, flour and baking powder. Beat the egg whites until stiff. Carefully fold in the rhubarb and egg white. Put the dough in a wreath dish that has been greased and sprinkled with breadcrumbs and bake for about 1 hour.
- Rush onto a wire rack to cool, if you want, you can sprinkle the wreath with powdered sugar before serving.
- Since the rhubarb is processed raw in the batter, the cake stays fresh and extremely juicy for a long time.
- This recipe is also suitable for currants, cherries, chopped apples and plums / plums!
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below