A cake recipe for all foodies:
Knead a shortcrust pastry from the ingredients.
Cut the rhubarb into pieces about 3 cm long. Mix with sugar and let
steep. Later, lightly sauté, drain.
Add juice of one lemon, flour, whipped cream, sugar and egg yolks and mix well. As a last step add snow
stir into the stewed rhubarb. Fill quantity on the shortcrust pastry -.
at the beginning the rhubarb – snow, then the cream mixture.
Bake at 200 °C for one to one and a quarter hours on the lower rack. Cool in the mold.
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