Summary

Ingredients

• 3 egg (s)
• 270 g flour
• 1 teaspoon Baking powder
• 170 g mararine
• 170 grams sugar
• 700 g rhubarb, fresh
• 40 g cornstarch
• 40 g almond (s), flakes
• cream

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Instructions

1. Separate the eggs and knead the yolks with the flour, baking powder, margarine and half of the sugar to make a shortcrust pastry. Cover and chill for about 30 minutes.
2. Clean the rhubarb, cut in half lengthways and cut into small pieces. Line a springform pan (26 cm) with baking paper and spread the shortcrust pastry in it. Press on a high edge. Prick the bottom several times with a fork.
3. Beat the egg white until stiff, pour in the remaining sugar. Mix the rhubarb pieces with the cornstarch and fold into the whipped cream. Spread everything on the dough and sprinkle with the flaked almonds.
4. Bake in the convection oven at approx. 170 ° C for about an hour. Remove lukewarm from the mold and leave to cool on a rack. Serve with freshly whipped cream.