A simple but delicious cake recipe:
(*) compare recipe rhubarb cake rhubarb cake: For a cake springform pan of 24 to 26 centimeters in diameter Made quickly and really effortlessly! From sugar, butter, flour, egg yolk and Salzprise with cold hands quickly knead a shortcrust pastry. Wrap in plastic wrap and let rest for half an hour. Now roll out, and line a buttered tart springform pan with it.
Pulverize the almond kernels with two tablespoons of sugar in a chopper.
Spread evenly over the pastry base.
In the meantime, clean the rhubarb and cut into small cubes. Mix with the remaining sugar and the grated lemon zest and spread evenly on the almond sprinkled base. Place the pan on the lowest shelf in the oven heated to 220 °C and pre-bake the rhubarb cake for 20 minutes at the beginning.
Whisk the eggs with the whipped cream and vanilla sugar until smooth and pour evenly over the rhubarb. Bake the cake on the middle rack at 180 degrees for another 10 to 15 minutes until the pastry base is browned and the egg layer has set.
Of course, the rhubarb cake must cool down – but it tastes best fresh, just flat and still lukewarm.
If you’re not afraid of the calories, pile whipped cream on top.
Drink: coffee or espresso. But it goes just as excellently with a little bubbly: a champagne, preferably made from Pinot Noir and without dosage.
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