Rhubarbcake

Ingredients

• 550 g flour
• 250 g butter
• 290 g icing sugar
• 1 pinch of salt
• 1 egg and 1 egg yolk
• 200 g marzipan
• 500 g rhubarb
• 80 g sugar
• 2 soup-spoons cream

Preparation

• Sieve 500 g flour in a bowl.
• Knead the flour with the butter, 170 g icing sugar, the salt and 1 egg.
• Let the dough get cold for 30 minutes.
• Knead the marzipan with 120 g icing sugar.
• Wash and peel the rhubarb and cut it in 1 cm depth discs.
• Mix the rhubarb pieces with the sugar.
• Roll the dough out on an area spreded with flour and cut out 2 pieces with a spring form turned over.
• Give one of these two pieces in the spring form.
• Prick the bottom of the spring form with a fork.
• Roll the marzipan out and lay it in the spring form.
• Spread the rhubarb on the marzipan.
• Lay the second dough piece on it.
• Prick the dough with a fork.
• Mix 1 egg yolk with the cream and spread it over the surface of the dough.
• Bake it for 45 minutes at 180° C.

Refinement

• -

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