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Dessert cake with rhubarb

Dessert cake with rhubarb

Clean the rhubarb stalks, wash them, wipe them with paper towels and then cut them into small pieces. It is set aside.

Separate eggs. Mix the yolks with the oil.

Whisk the egg whites with a pinch of salt. Add the sugar one at a time and mix well until you get a glossy meringue-like foam. Put the yolks and mix lightly with a spatula.

The white flour is mixed with the baking powder then incorporated into the foam with light movements from bottom to top.

Wallpaper a round tray with a diameter of 24 cm, with baking paper. Pour the composition and level. Place the rhubarb pieces on top that have been mixed with 1 lg of flour.

Place the tray in the preheated oven at 170 degrees C, for about 20-25 minutes. The toothpick test is done at the end. Remove the cake on a grill and leave to cool.

Powder with vanilla powdered sugar, portion and serve.

Good appetite!