Ingredients
Caramel:
- 350 gram Rhubarb already cleaned
- 200 gram Sugar
- 25 gram Butter
- 1 tablespoon Lemon juice
- 1 pack Vanilla sugar
- 50 milliliters Water
Dough:
- 150 gram Butter
- 100 gram Sugar powder
- 2 pieces Chicken eggs
- 1 pinch Salt
- 100 milliliters Milk
- 140 gram Flour wheat / Flour
- 1 teaspoon Baking powder
Instructions
- Melt the sugar in a frying pan.
- Gently, stirring constantly, add butter, water and lemon juice. Boil the caramel until completely dissolved.
- Peel the rhubarb and cut into pieces. Add to the caramel. Add vanilla sugar. Cook everything together for a few minutes. Rhubarb should remain untouched.
- Strain the caramel rhubarb through a sieve. Flip it on a sieve so that the caramel completely glasses and the rhubarb cools down.
- Beat butter at room temperature with sugar. Separately, whisk the whites with a pinch of salt. Carefully add the whites to the yolk mass.
- Add flour with baking powder and milk in several batches. Mix it.
- Grease a 20x20 baking dish with butter and sprinkle with flour. Lay out the dough. Align it.
- Lay out the rhubarb. Bake in a preheated oven at 160g for 30 minutes.
- Pour caramel over the top of the cake and bake for another 15 minutes.
- Cool the finished cake on the grill.
- You can pour the remaining caramel!
- Bon appetit!