Omi Lores Rhubarb Cake with Topping
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 200 g flour
- 100 g suar
- 100 g butter
- 1 egg (s)
- 2 teaspoons baking soda
For the cast:
- 2 egg yolks
- 80 g powdered suar
- 2 tablespoon flour
- 1 cup cream, (200ml)
- 2 egg whites
- 650 g rhubarb, ready to cook
- possibly vanilla sugar
Print Recipe
Pin Recipe Instructions
- Wash the rhubarb and cut into large pieces. Preheat the oven to 175 °.
- For the shortcrust pastry, knead all the ingredients together thoroughly and quickly. Let rest in the fridge for 15 minutes, then roll out in a buttered springform pan, don`t forget the edge!
- Spread the rhubarb generously on top (I add a lot of vanilla sugar to it, otherwise it`s too sour for me, but it`s a matter of taste), can be in two layers, the rhubarb will collapse later.
- Pre-bake for 20 minutes at 175 °.
- Beat 2 egg yolks with 80g sugar and add the flour.
- Beat the cream until stiff, beat the egg white until stiff. Fold both into the egg, sugar and flour mixture. (please do not stir anymore, just fold in).
- Put the mixture on the cake and bake for about 45 minutes at the same heat.
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