Rhubarb cake

Name: Rhubarb cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 4 Eggs (size M); 400 g Flour; 1 TEASPOON Baking Powder; 250 g Butter or margarine; 250 g Sugar; 1 pinch Salt; 1 kg Rhubarb; 60 g Cornstarch; 50 g flaked almonds; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp parchment paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

4 Eggs (size M)
400 g Flour
1 TEASPOON Baking Powder
250 g Butter or margarine
250 g Sugar
1 pinch Salt
1 kg Rhubarb
60 g Cornstarch
50 g flaked almonds
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp parchment paper

Directions

1
Separate eggs. Knead flour, baking powder, butter, 125 g sugar, salt and egg yolk to a smooth dough. Cover the dough and refrigerate for 30 minutes. Clean and wash the rhubarb, dab dry, cut in half lengthwise and cut into small pieces. Grease an oven dish (28x28 cm) and sprinkle with breadcrumbs.
2
Roll out the dough to a square (32 x 32 cm) and place in the baking dish. Press the rim firmly. Prick the base of the dough several times with a fork. Beat the egg whites until stiff, gradually adding the remaining sugar while stirring. Mix rhubarb and starch and fold into the egg whites. Spread the mixture on the dough. Sprinkle with almond flakes. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 70 minutes. If necessary, cover with parchment paper for the last 10 minutes.
3
Spread the mixture on the dough. Sprinkle with almond flakes. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 70 minutes. If necessary, cover with parchment paper for the last 10 minutes. Let the rhubarb cake cool down on a kitchen grid, remove the edge from the tin. Cut the cake into 16 pieces and serve