Rhubarb Cake with Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 200 g flour
- 1 pinch (s) salt
- 1 teaspoon, leveled baking powder
- 80 g suar
- 100 g butter
- 1 egg (s)
For covering:
- 650 g rhubarb
- 50 grams sugar
For the cast:
- 2 egg (s), including the egg white
- 100 g suar
- 2 egg (s), including the yolk
- 1 teaspoon cornstarch
- 3 tablespoon whipped cream
- 1 point vanilla sugar
Print Recipe
Pin Recipe Instructions
- Make shortcrust pastry, chill, line the springform pan, pull up the edge approx. 2 cm.
- Wash the rhubarb, do not peel, dice.
- Spread a thin layer of oil on the shortcrust pastry base, place the rhubarb on top and bake for 20 minutes at 160 °.
- In the meantime, make the icing: whip the egg white until stiff, slowly beat in 100 g sugar until it becomes stiff.
- Whisk the egg yolk, vanilla sugar and cornstarch with the cream and stir gently into the mixture.
- Take the rhubarb cake out of the oven, sprinkle with 50 g of sugar and distribute the icing evenly on top. Bake for another 10 minutes until light brown.
- Let the cake cool down for 1/2 hour, only then carefully remove it from the tin.
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