← All recipes

🍰 Crispy Rhubarb Cake with Campari Glaze

436 kcal · 30 min · 4 servings

Crispy Rhubarb Cake with Campari Glaze Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Separate the eggs. Set aside two egg whites for the shortcrust pastry and keep the remaining eggs (two egg whites and all yolks) in the fridge.
  2. 2. Mix 220 grams of flour, two teaspoons of baking powder, 80 grams of sugar, one packet of vanilla sugar, and a pinch of salt in a bowl.
  3. 3. Add the two reserved egg whites and 125 grams of soft butter.
  4. 4. Knead everything into a smooth dough.
  5. 5. Shape the dough into a ball.
  6. 6. Wrap the dough ball in cling film.
  7. 7. Chill the dough in the refrigerator for about one hour.
  8. 8. Preheat the oven to 180 degrees Celsius.
  9. 9. Grease a baking sheet and dust it lightly with flour.
  10. 10. Wash the rhubarb and remove the tough strings.
  11. 11. Cut the rhubarb into cubes about one centimeter in size.
  12. 12. Take the dough out of the refrigerator.
  13. 13. Roll out the dough on the prepared baking sheet.
  14. 14. Whisk the egg yolks with 100 grams of sugar, one packet of vanilla sugar, and 6 cl of Campari until creamy.
  15. 15. Whip the three remaining egg whites with a pinch of salt until stiff.
  16. 16. Mix the remaining flour, cornstarch, and baking powder.
  17. 17. Stir the dry ingredients alternately with melted butter into the egg yolk Campari mixture.
  18. 18. Gently fold in the stiffly beaten egg whites.
  19. 19. Spread this batter evenly over the shortcrust pastry base.
  20. 20. Smooth the surface.
  21. 21. Distribute the rhubarb cubes evenly on top.
  22. 22. Press the rhubarb pieces slightly into the dough.
  23. 23. Bake the cake for about 35 minutes.
  24. 24. Mix powdered sugar with a little Campari to form a smooth glaze.
  25. 25. Brush the surface of the still warm cake with the glaze.

Nutrition per serving