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.c...
Follow me here:
Donate ko-fi.com/roam...
Website roamingtaste.com/
Instagram / roamingtaste
Facebook / roamingtaste
Pinterest pin.it/1eYbqzF