How to make Dutch Rhubarb Cake

This Rabarber Vlaai - Dutch Rhubarb Cake recipe is the perfect spring cake you can whip up for a fuss free dish that utilizes seasonal rhubarb and lets it shine!
Recipe by Roamingtaste
Serves 12
Ingredients:
Rhubarb
500 grams / 4 stalks rhubarb, ends removed and sliced into 1/2 inch pieces
20 grams / 2 tablespoons custard powder
50 grams / 1/4 cup superfine/caster sugar
Cake
100 grams / 1/2 cup superfine/caster sugar
150 grams / 1 cup - 1 tablespoon plain flour
75 grams / 2.65 ounces butter
2 eggs, room temperature and separated
20 grams / 2 tablespoons fine semolina
Directions:
Rhubarb
- Preheat your oven to 180C/350F and greaseproof a cake tin.
- Toss the rhubarb, sugar and custard powder into a bowl and stir to coat evenly. Set aside.
Cake
- Place 50 grams / 1/4 cup sugar, flour, butter and egg yolks into a bowl and beat on low until a dough has formed.
- Press into the base of your cake tin evenly around the base and sides.
- Sprinkle the semolina over the dough evenly.
- Spoon the rhubarb mixture on top, nice and evenly.
- Place in the oven to bake for 30 minutes.
- Meanwhile, place the egg whites in a clean and dry bowl with the remaining 50 grams / 1/4 cup sugar and whip until stiff.
- Remove the cake from the oven and spread the whipped egg whites on top.
- Return to the oven until lightly golden, approximately 5 minutes.
- Remove and allow to cool fully.
- Slice up and serve.
- Dig in!
Recipe can be found at roamingtaste.com/rabarber-vla...
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