Summary

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

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Instructions

1. 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.
2. 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.
3. 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.