Ingredients for approx. 24 pieces:
800 g rhubarb
5 tablespoons + 200 g sugar
4 eggs (size M)
1 packet of vanillin sugar
grated peel of 1 untreated lemon
250 g flour
1 sachet baking powder
250 ml buttermilk
100 g almond flakes
50 g butter
75 ml whipped cream
Preparation:
1. Clean rhubarb, wash, cut into small pieces. Sprinkle with 3 tablespoons of sugar and let stand for a while.
2. In the meantime, whisk eggs, 200 g sugar, vanilla sugar and lemon zest until frothy. Mix flour and baking powder and stir in alternately with the buttermilk.
3. Spread the dough on a baking tray lined with baking paper, spread the rhubarb on top and bake in the preheated oven (electric stove: 200°C/gas mark 2) for 35 40 minutes.
4. Mix almond flakes and 2 tablespoons sugar and spread on the cake after 15 minutes. In the meantime, briefly bring the butter and cream to the boil. Remove cake from oven and immediately drizzle with butter mixture, then let cool.
Preparation time approx. 60 minutes (plus waiting time).
Nutritional values per piece approx.:
Calories: 154
joules: 643
Protein: 3,6 g
Fat: 6,1 g
Carbohydrates: 20.6 g
(FoodCentrale by ddp images)
