Rhubarb Sheet Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 400 g flour
- 200 g butter
- 200 g suar
- 8 egg yolks
- 1 ½ teaspoon baking powder
For the pudding:
- 1 ½ kg rhubarb
- 1 liter milk
- 3 packs custard powder
For the meringue:
- 8 egg whites
- 200 g suar
Print Recipe
Pin Recipe Instructions
- Wash and peel the rhubarb and cut into pieces approx. 5 cm in size. Separate the yolks from the whites. Knead the flour, butter, egg yolk, baking powder and 200 g sugar in a mixing bowl to form a dough. Spread the batter on the baking sheet. For the pudding, boil the pudding powder with the milk and distribute it evenly on the dough. Press the rhubarb pieces into the hot pudding and bake at 180 degrees in the preheated oven for 20-30 minutes. Beat the egg whites and 200 g sugar until stiff and place on the pre-baked rhubarb cake. Bake for another 15 minutes.
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