Rhubarb Cake 🥧
200 g sugar
200 g soft butter
300 g sifted wheat flour
baking powder
Vanilla sugar
3 large eggs
500 g rhubarb
Grind 3 egg yolks with sugar and warm butter. Add flour, baking powder and vanilla. I make the dough with my hands and as a result, an excellent shortbread dough comes out that does not stick to my hands. When finished, I divide into 2 parts, leave a little more in the refrigerator, a little less in the freezer. In the meantime, finely chop 500 g of rhubarb, sprinkle with sugar. I heat the stove to 180⁰. Grease a 28 cm mold with butter and sprinkle with flour. After 30 minutes, I rolled out a large piece of dough and laid it in a mold. Sprinkle with rhubarb. I beat the whites with 30 g of sugar into a strong foam, put it on top of the rhubarb. I grated the frozen dough on a coarse grater and evenly covered the cake. I baked 35-37 minutes. Delicious hot or chilled (if not already eaten). The top of the cake is crispy and crumbles on the tongue, the taste of which makes you want to drool. The middle is soft, slightly refreshingly sour and airy.