Summary

Ingredients

• 1 kg rhubarb
• 150 g hazelnuts, rouhly chopped

For the dough:

• 260 g butter or mararine
• 225 grams sugar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 4 egg yolks
• 375 grams flour
• 6 tablespoon milk
• 0.75 ¾ pack baking powder

For the meringue topping:

• 4 egg whites
• 250 grams sugar

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Instructions

1. Preheat the oven to 200 ° C. Grease a baking sheet with margarine and sprinkle with breadcrumbs.
2. Clean the rhubarb and cut into 1 / 2-1cm pieces. Mix the butter, sugar, vanilla sugar, salt and egg yolks together until frothy. Add the flour, milk and baking powder and work into a dough. Distribute on the prepared tray (it works best if you put small portions all over the tray and press them flat with floured fingers, the dough is very sticky!)
3. Beat egg whites with sugar until stiff. Mix with nuts and rhubarb and spread on the dough. There is no need to leave a margin.
4. Bake for about 35 minutes.