Rhubarb – Nut – Cream Cake with Shortcrust Base
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 250 g flour
- 80 g suar
- 100 g butter / mararine
- 1 egg (s)
- 0.5 ½ pack baking powder
- 0.5 ½ pack vanilla sugar
For the filling:
- 3 egg (s)
- 150 grams sugar
- 250 g hazelnuts, round
- 400 g rhubarb
- 1 cup cream
Print Recipe
Pin Recipe Instructions
- Knead the flour, sugar, margarine, egg, baking powder and vanilla sugar into a shortcrust pastry base and press with your fingers into a greased springform pan (springform pan dia 26 cm). Be careful, use 2/3 of the dough for the base and 1/3 for the edge. The edge should be about 2 cm high.
- Then clean the rhubarb and cut into small cubes. Separate the eggs, beat the egg whites until stiff, then beat the egg yolks and sugar until frothy.
- Add the nuts, cream and rhubarb to the egg yolk / sugar mixture and stir. Then carefully fold in the egg whites. Put the mixture on the shortcrust pastry base and bake in the preheated oven at 180 degrees for 1 hour.
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