A New Recipe for Rhubarb Cake

I have this wonderful recipe book made by a preschool in Germany in 1990. It is a collection of favourite family recipes. It is called “So schmeckt’s bei uns in Grönenbach” which means literally “That’s how it tastes in Grönenbach”. Many of the recipes are printed showing the original handwriting which makes it even more personal. I tried this recipe for rhubarb cake the other day and I liked it a lot. The filling is quite unusual. It is a bit soft, custard like.

Here is the recipe:

Crust:
200g flour
1 egg yolk
130g cold butter
65g sugar
pinch of salt

Process like you would a pie crust. Cool in the fridge for 30 minutes. Roll out and line a 10 inch spring pan or pie form. Preheat oven to 400° F/ 200°C.

Sprinkle crust with 8 ground graham crackers or something similar to soak up extra moisture.

Cut 800g of rhubarb in half inch long pieces and spread over crumbs.

Filling:
170g sugar
50g flour
1 cup whipping cream

Stir filling until well combined and pour over rhubarb. Bake for 45 minutes.

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