Summary

Ingredients

• 250 g flour
• 150 g butter
• 100 g suar
• 1 egg yolk
• 1 pinch (s) salt

For covering:

• 50 g almond (s), round
• 100 g suar
• 1 kg rhubarb
• some lemon (zest)
• 2 egg (s)
• 200 ml cream
• 1 point vanilla sugar
• Fat for the shape

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Instructions

1. With cool hands, quickly knead a shortcrust pastry from flour, butter, sugar, egg yolk and a pinch of salt. Wrap it in foil and let it rest in the refrigerator for half an hour. Then roll out and line a greased springform pan (24 - 26 cm) with it.
2. Spread the almonds evenly on the bottom, mixed with 2 tablespoons of sugar.
3. In the meantime, cut the cleaned rhubarb into small cubes. Mix with the remaining sugar and the grated lemon zest and spread on the almond-sprinkled base. Place the mold on the lowest (!) Rail in the oven preheated to 200-220 degrees and prebake the rhubarb cake for 20 minutes.
4. Whisk the eggs with the cream and vanilla sugar until smooth and pour evenly over the rhubarb. Now bake the cake on the middle rack at 180 degrees for another 10 to 15 minutes, until the dough base is browned and the egg layer has thickened.
5. Of course, the rhubarb cake has to cool down, but best of all it tastes fresh, just lukewarm and also with whipped cream (but doesn`t have to).
6. I have already made this cake with the simple green rhubarb stalks (sour) and also with the red ones (slightly tart to sweet).