Daily Archives: 4th June 2013

June 4th, 2013

Rhubarb Cake

RhabarberkuchenAfter visiting my parents garden we came home carrying an arm full of tender rhurbarb. And because we can not always eat oven roasted rhubarb I decided to use one half for a cake – while I roasted the other half in the oven (I can not get enough of oven roasted rhubarb).

The cake is a variation of my grandmothers “Ribiselkuchen” (Ribisel is dialect for Johannisbeere (red currants)). It is made of a shortcrust pastry and a filling made of whipped egg white, sugar, almonds and rhubarb slices. It is a classical and good mixture, a balanced mixture of sweet and sour, soft and crisp, just the perfect, delicious cake for Sunday afternoons.

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