Summary

Ingredients

For covering:

• 600 g rhubarb
• 1 pinch (s) salt
• 150 g powdered suar
• 50 g almond (s), round
• 1 tablespoon lemon juice

For the dough:

• 150 g butter, soft
• 100 g suar
• 2 tablespoon vanilla sugar
• 5 egg (s)
• 150 grams flour
• 75 g cornstarch
• 2 teaspoons baking soda

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Instructions

1. Wash the rhubarb, clean, pat dry, peel off the threads and cut into pieces approx. 4 cm long.
2. Mix the butter, sugar and vanilla sugar until frothy. Gradually stir in 2 whole eggs and 3 egg yolks of the 5 eggs. Save the egg whites for the meringue. Sieve together flour, cornstarch and baking powder and add to the batter. Pour the dough into a greased springform pan, spread the rhubarb on it, press down lightly. Bake at 180 ° C in a preheated oven for about 25 minutes.
3. Meanwhile, beat the egg white with a little salt until it is half stiff, sift the powdered sugar and continue beating until the snow is solid. Fold in the almonds and lemon juice and spread on the cake. Bake for another 25 minutes.