Summary

Ingredients

For the dough:

• 1 egg (s)
• 125 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 150 ml cream
• 1 cup flour (25 g)
• 1 cup almond (s), ground (00 g)
• 1 packet baking powder

For the filling:

• 750 g rhubarb

For covering:

• 75 g butter
• 100 g suar
• 1 tablespoon honey
• 50 ml cream
• 50 g flaked almonds

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Instructions

1. Beat the egg with sugar and vanilla sugar until thick and creamy, then stir in the cream. Mix the flour with the almonds and baking powder and stir in briefly. Put the dough in a greased springform pan and smooth it out. Pre-bake at 200 ° C top / bottom heat for approx. 5 minutes.
2. Peel the rhubarb, cut into pieces and spread on the cake base. Bake for another 10-12 minutes.
3. Melt the butter and honey for the cover, caramelize the sugar in it, add the cream and flaked almonds and spread the mixture over the rhubarb. Bake ready in about 10-15 minutes.
4. The amount of liquid given off by the rhubarb can vary widely, especially young / fresh rhubarb often juices more. In that case, you should either
5. - reduce the amount of rhubarb a little (to approx. 500 g)
6. - Sprinkle the rhubarb with a little sugar and allow to drain in a sieve for ~ 30 minutes
7. - roll the rhubarb in some flour that catches the liquid
8. - If necessary, extend the baking time a little, preferably BEFORE the bee sting blanket is placed on the cake (otherwise it can get too dark).