Well, it is rhubarb season and my cake is always a hit, its easy to make and super yummy. I even made it for Nicky with almond flour and honey and he is addicted to it now :o)
2/3 cup soft butter
1 1/3 cup sugar
1 package vanilla sugar (Shaw's has it, if not just use a few drops vanilla extract)
6 eggs
1 3/4 cups flour
1 tsp baking powder
rhubarb
lemon juice about 1 tsp.
Mix butter and about 1/2 cup from the sugar and the vanilla sugar. Add three egg yolks one after the other, then add the 3 eggs. Keep the egg whites, you need them for the topping later. Mix flour and Baking powder first and add it slowly to the butter mix. Oil a spring form and preheat oven to 350 Degrees. Wash and cut the rhubarb in inch long pieces.
Now put the dough first in the spring form and add then the rhubarb. The original recipe says just cover the dough, my husband loves to have the double from the rhubarb, the cake gets a little more soaked. However you like it.
Bake for 35 minutes. In the meantime take the 3 egg whites and beat them till they are completely stiff. Add the rest of the sugar and the lemon juice. Avoid kids around you at this moment or they eat that part of the cake completely :)
After the 35 minutes pour the egg whites over the cake and bake another 30 minutes or until the topping is brown.
Tastes better when cooled down and out of the fridge.
Enjoy!
No comments:
Post a Comment