Rhubarb Cake Fixed Way
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg rhubarb
- 4 egg (s)
- 175 g butter or mararine, soft
- 150 g suar, for the batter
- 200 g suar, for the toppin
- 1 point vanilla sugar
- 0.5 ½ point baking powder
- 8 tablespoon milk, low in fat
- 100 g almond (s), skinless, round
- 1 pinch (s) salt
- 250 g flour
- Grease for the tin
- powdered sugar
- possibly mint
- possibly cream and almond flakes
Print Recipe
Pin Recipe Instructions
- Grease the baking sheet. Wash and clean the rhubarb and drain. Cut into pieces approx. 1 cm long. Separate eggs. Mix the fat, 150 g sugar, vanilla sugar and salt until creamy. Mix in the egg yolks one at a time. Mix the flour and baking powder. Stir in portions alternately with the milk. Spread the dough on the baking sheet with a spatula.
- Beat the egg whites with a pinch of salt until stiff, while stirring 200 g of sugar. Beat until the sugar has dissolved. Fold in the almonds and pieces of rhubarb. Spread the mixture on the dough and bake in the preheated oven for 30-35 minutes (electric oven 200 ° C, convection 175 ° C, gas level 3).
- After cooling, dust with icing sugar and, if you like, serve sprinkled with whipped cream and toasted almond flakes.
- For the light version, leave out the cream and decorate with mint. For the WW fans among you: With 24 pieces, one contains 200 kcal / 840 kj, E 3 g, F 10 g, KH 24 g and thus only 4.5 points.
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