This delicious rhubarb cake is made in 3 distinct stages. First, make the dough, which forms the base. Next comes the filling, made with grated apples and pieces of rhubarb, the soft part of the cake. Finally, a mixture of hazelnuts and egg whites, for the crispiness.
The acidity of the rhubarb and apples is nicely balanced by the sweetness of the hazelnuts! A real delight!
Prep Time: approx. 45 minutes
Bake Time: approx. 50 minutes
Difficulty: easy
For: 1 high-sided cake tin, approx. 10-11 inches (26-28 cm) Ø
Ingredients
For the dough
- 4.4 oz butter, softened (125 g)
- 4.4 oz sugar (125 g)
- 1 pinch salt
- 4 egg yolks
- 2 tbsp. milk
- 4.4 oz flour (125 g)
- ½ tsp. baking powder
For the filling
- 2-3 tbsp. ground hazelnuts
- 3 eggs
- 4 tbsp. cane sugar
- 3 tbsp. cornstarch
- 10.5 oz tart apples, peeled, cored and grated with a grater (300 g)
- 10.5 oz rhubarb, trimmed, diced (300 g)
For the hazelnuts mixture
- 4.4 oz ground hazelnuts (125 g)
- 4 egg whites
- 5.3 oz ground cane sugar (150 g)
- 1 tsp powdered cinnamon
- powdered sugar for dusting (optional)
Instructions
Start with the dough: cream the butter until it forms small ridges. Add the sugar, salt and egg yolks (reserve the whites for the hazelnut mixture) and mix until the mixture whitens.
Stir in milk.
Sift in flour and baking powder, fold in and mix.
Roll out the dough in the prepared tin, forming a 1.5 inch (4 cm) high border.
Scatter the hazelnuts over the dough.
Prepare the filling: beat the eggs and cane sugar until frothy.
Sift in cornstarch, stir in and mix.
Add apples and rhubarb, mix well. Arrange the filling on the dough.
Prepare the hazelnut mixture: beat the egg whites until stiff.
Add half the sugar and continue beating until the mixture is glossy. Fold in the remaining sugar, cinnamon and hazelnuts.
Spread over the filling.
Bake in bottom oven preheated to 350°F (180°C) for 50-60 minutes.
Remove from oven. Allow to cool. Sprinkle with powdered sugar before serving, if desired.
