Summary

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

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Instructions

1. Use the ingredients for the dough to make a chopped shortcrust pastry and refrigerate for 30 minutes.
2. In the meantime, peel the rhubarb and cut into pieces and set aside (do not sugar-coat)!
3. 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.
4. Finally, beat the 4 egg whites until stiff and fold into the mixture.
5. 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.
6. Bake in the preheated oven at 190 ° C on the middle rack for about 1 hour.
7. If the topping turns brown too quickly, cover the cake with greaseproof paper halfway through the baking time and finish baking.