Rhubarb slices

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Knead the flour, baking powder, egg, sugar, salt and fat into a smooth short pastry. Cover and chill for 30 minutes. Grease a baking tray. Roll out the dough with a lightly floured cake roll. Prick several times with a fork. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 20-25 minutes.

2. 2

   Carefully remove the short pastry base from the baking tray and let it cool down. Clean, wash and cut the rhubarb into pieces. Peel, quarter, core and chop apples. Mix the fruit with sugar, cinnamon and coriander and leave to stand for about 30 minutes. Bring to the boil with a little water, cover and steam for 10-15 minutes. Drain the compote and let it cool down. Collect the juice. Cover the short pastry base with wafers. Close the open side of the baking tray with an aluminium foil tray. Spread the compote on the shortcrust pastry base. Add the juice to 1/2 litre liquid with water. Mix the juice, cake glaze powder and sugar in a saucepan and bring to the boil while stirring.

3. 3

   Collect the juice. Cover the short pastry base with wafers. Close the open side of the baking tray with an aluminium foil tray. Spread the compote on the shortcrust pastry base. Add the juice to 1/2 litre liquid with water. Mix the juice, cake glaze powder and sugar in a saucepan and bring to the boil while stirring. Pour over the compote and allow to set. Whip the cream until stiff. Let vanillin sugar trickle in. Pour the cream into a piping bag with a perforated spout. Cut cake into pieces and decorate with cream. Results in about 30 pieces

4. 4

   Pour over the compote and allow to set. Whip the cream until stiff. Let vanillin sugar trickle in. Pour the cream into a piping bag with a perforated spout. Cut cake into pieces and decorate with cream. Results in about 30 pieces