Since the end of April it’s finally back: rhubarb! Especially in compote or cake form, it is a welcome guest on our plates. The basic principle here is: the greener the rhubarb, the more acidic and tart it tastes. So if you want less acid, you should rather resort to the red-skinned variants, the taste of which, depending on the variety, is more reminiscent of berries and is significantly finer and sweeter than the green-peeled colleagues. What few people know is that rhubarb does not actually belong to the fruit category, but from a botanical point of view it belongs to vegetables and belongs to the knotweed family.
Of course, that doesn’t stop us from processing it like fruit in a delicious cake. This time in the speed variant for spontaneous cake cravings or unannounced visits from loved ones.
Recipe for the gluten-free rhubarb cake:
Ingredients:
- 600g of cleaned rhubarb
- 6 eggs
- 300 g ground hazelnuts
- 220g butter
- 220g sugar
- 1 vanilla bean / 1 tonka bean
- 1 pack of custard powder
- 2 tsp Young Kitchen Oatmeal
Preparation:
Peel rhubarb and cut into 1cm pieces. Sprinkle with 1 tablespoon of sugar and let it steep.
Line the baking pan with baking paper. Now mix the ground nuts, the pudding powder and the vanilla pulp / tonka bean. Beat egg whites from 5 eggs into egg whites. Stir 100g of sugar under the stiff egg whites. Set the bowl aside and stir the butter separately with the remaining 120g of sugar until frothy. Gradually add the remaining egg yolks and the remaining egg to the butter-sugar mixture, then gradually add the nut mixture. Finally, carefully fold in the egg whites and place the dough on the greased baking sheet. Spread rhubarb on top and bake for 30-35 minutes.
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