Rhubarb Bake

Total time: 1hr 05m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 235 Kcal


  • 2 egg white
  • 1 tbsp. sugar
  • 50 g shelled ground almonds
  • 40 g white flour
  • 300 g rhubarb, cut diagonally into 1-cm-wide pieces
  • 2 egg yolk
  • 1 tbsp. Water hot
  • 1 pinch salt
  • 1 bag vanilla sugar


  • Beat together the sugar, egg yolks and water using the whisk on a hand mixer for approx. 3 mins. until the mixture is light and frothy. Beat the egg whites with the salt until stiff. Add the sugar and continue beating until the egg whites turn glossy. Stir in the vanilla sugar. Layer the almonds and flour with the egg whites on top of the mixture, carefully fold in with a rubber spatula, spoon into the prepared tin. Mix the rhubarb pieces with the sugar, spoon into the dough mixture.
  • Bake for approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little.

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