rhubarb troubles cake

Ingredients

Directions

1. 1

   Separate the eggs and chill the egg white. Knead flour, baking powder, 100 g sugar, butter, egg yolk, salt and 2-3 tablespoons of cold water into a dough. Cover and chill for 1 hour. Roll out on a floured work surface to a rectangle (approx. 40x50 cm) and place in a greased fat pan of the oven (32x38 cm). Press the dough firmly, cut off any excess dough and prick the base several times with a fork. Put in a cool place. Wash and clean the rhubarb and cut into slices of about 1 cm thick.

2. 2

   Beat the egg whites, allowing the remaining sugar to trickle in and continue beating until the sugar has dissolved. Mix rhubarb with starch and fold into the beaten egg white. Sprinkle the dough with breadcrumbs, add the rhubarb mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 60-70 minutes. At the end of the cooking time, cover the cake with aluminium foil if necessary. Leave to cool on a grid. Cut into 5x7 cm pieces and serve

3. 3

   Waiting time approx. 1 hour