Summary

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

1. 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.
2. 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.
3. 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.