Rhubarb – Cream Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 60 g butter
- 60 g suar
- 1 egg (s)
- 180 g flour
- 1 teaspoon, leveled baking powder
- 1 pinch (s) salt
For the cast:
- 4 egg (s)
- 200 g suar
- 1 cup sour cream
- 1 cup natural yogurt
- 3 tablespoon cornstarch, (Mondamin)
- 1 kg rhubarb
Print Recipe
Pin Recipe Instructions
- Use the ingredients for the dough to make a chopped shortcrust pastry and refrigerate for 30 minutes.
- In the meantime, peel the rhubarb and cut into pieces and set aside (do not sugar-coat)!
- For the topping, first separate the eggs and stir 4 egg yolks with the sugar until frothy. Then stir in the sour cream and yogurt with 3 tablespoons of Mondamin.
- Finally, beat the 4 egg whites until stiff and fold into the mixture.
- Roll out the dough and place in a 26-inch shape. Prick the base a few times with a fork and sprinkle with breadcrumbs or mixed almonds. Then spread the rhubarb loosely on the dough and then pour the egg-cream mixture over it.
- Bake in the preheated oven at 190 ° C on the middle rack for about 1 hour.
- If the topping turns brown too quickly, cover the cake with greaseproof paper halfway through the baking time and finish baking.
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