Don’t forget to make rhubarb cake!
The recipe I’ve tried is once again more or less from Das Bayrische Kochbuch by Maria Hofmann. And it’s true: if you crumble some dry cookies i. e. ladyfingers (=Löffelbiskuit) on top of the dough, it won’t be soaked by the rhubarb.
So go get the groceries!
for a 26-cm-baking pan (round) you need
125 g butter
75 g sugar
250 g flour
1 kg of rhubarb
3 eggs (separated)
80 g sugar
200 g sour cream
some ladyfingers or other dry biscuits
Make a dough: Knead together butter and sugar, add the flour, knead until crumbly and add the egg. (Don’t knead too long – stop as soon as you have a firm dough that just keeps together. It’s a dough that’s not elastic, but stays a little bit crumbly).
Put the dough in the prepared baking pan (use a part of the dough to make borders – I always use the hands, but you can also use the rolling pin to flatten the dough) – cool this work of art in the fridge for about 1 hour.
Crumble the ladyfingers and cover the surface of the dough in your baking pan. (I think I used about 10 biscuits. The surface should be generously covered – Rhubarb contains quite a lot of water!). Peel the rhubarb and cut it into little pieces, put them on top of the biscuit crumbs. Preheat the oven (180°C) and then bake the cake for about 20 minutes.
Just before the 20 minutes are over, separate the eggs. Beat the egg whites with about half of the sugar until stiff and set aside. Beat the egg yolks with the other half of the sugar until light and fluffy (it shouldn’t be dark yellow any more). Using a spoon, add the sour cream and the beaten egg whites and stir carefully.
Put this mix on top of the cake (after the first 20 minutes, right) and continue baking for another 20-25 minutes.
Filed under: Recipes: Cake | 4 Comments
Tags: rhubarb, sour cream