Rhubarb Cake from Omma
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g butter, melt
- 200 g suar
- 2 packs vanilla sugar
- 3 egg (s)
- 4 egg yolks
- 250 g flour
- 100 g cornstarch
- 1 ½ teaspoon baking powder
For covering:
- 1 ½ kg rhubarb, fresh, unpeeled
- 200 g suar
- 100 g almond (s), round
- 1 tablespoon lemon juice
- 4 egg whites
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- First the rhubarb is washed, cut into 2 - 3 cm pieces and set aside. Then the melted butter, sugar, vanilla sugar, eggs, egg yolks, flour, cornstarch and baking powder are processed together to form the base dough by stirring for 3 - 5 minutes with a whisk.
- Now the baking sheet is greased and the oven is preheated to 180 ° C (convection). Spread the finished dough evenly on the baking sheet and spread the cut rhubarb on it. Put the tray in the oven for about 25 minutes.
- Meanwhile, beat the egg white until stiff and fold in the sugar, ground almonds and lemon juice. Spread on the baked cake and bake again for 15-20 minutes. Then let it cool down.
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