Summary

Ingredients

For the dough:

• 100 g butter
• 100 g suar
• 1 packet vanilla sugar
• some lemon peel, grated
• 50 ml amaretto
• 3 large egg (s)
• 200 g cream cheese
• 220 g flour
• 2 teaspoons baking soda

For covering:

• 400 g rhubarb
• 2 tablespoon sugar
• 50 g almond sticks
• 2 tablespoon jam, apricot (apricot)

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Instructions

1. First wash the rhubarb, peel and cut into pieces approx. 1 cm in size. Mix well with the 2 tablespoons of sugar in a bowl.
2. For the dough, stir together the butter, sugar, vanilla sugar, lemon zest and amaretto until frothy. Mix in the eggs one at a time. Add the cream cheese and stir in as well. Mix the flour and baking powder and fold in.
3. Pour the dough into a springform pan (28cm diameter) and smooth it out.
4. Cover with the rhubarb pieces and sprinkle the almond sticks over them.
5. Bake in the oven at 180 degrees for about 30-40 minutes.
6. Spread the heated apricot jam immediately after baking and allow to cool.
7. Serve with whipped cream.