Summary

Ingredients

• 1 kg rhubarb
• 4 egg (s)
• 175 g butter or mararine, soft
• 150 grams sugar
• 200 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 250 g flour
• 0.5 ½ pack baking powder
• 8 tablespoon milk
• 100 g almond (s), round
• powdered sugar
• Grease for the tin

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Instructions

1. Grease the baking sheet. Prepare the rhubarb and cut into pieces. Separate eggs and place egg whites in a fat-free mixing bowl. Beat the fat, 150 g sugar, vanilla sugar and salt until frothy. Stir in the egg yolks one at a time. Work in the flour and baking powder in portions, alternating with the milk. Use a spatula to deepen the fairly firm dough on the baking sheet. Beat the egg white and a pinch of salt until stiff, while beating in 200 g sugar. Keep beating until the sugar is dissolved. Fold in the almonds and rhubarb and spread the meringue mixture on the dough. Bake at 200 ° C for about 30-35 minutes.
2. Sprinkle with powdered sugar before serving.