Welcome Guest!
 Previous Message All Messages Next Message 
Rhubarb Cake  Bella
 Aug 10, 2003 14:55 PDT 


Serves 4 - 6

Shortcrust dough:
good 1/3 cup sugar
1 egg yolk
1 1/4 cups flour
4 oz margarine or butter

2 rhubarb stalks (lean and tender,
about 7 oz / 1 cup in all)
good 1/3 cup sugar
1 egg white

Put sugar, egg yolk, flour and water in a food processor and quickly
work to a dough, which you put in a cold place for a while.

Rinse, trim and cut the rhubarbs in small pieces. Melt them with sugar
in a saucepan over low heat until they're soft and mushy. Let cool. Roll
out the shortcrust dough to a square, approx 10 x 10", on a baking
paper-lined baking plate. Bake at 400F for about 10 minutes.

Beat the egg white until stiff and foamy and mix with the rhubarb
filling. Divide filling on cake and bake at 400F for about 10 minutes.

Let cool and cut in pieces. Serve with vanilla sauce or whipped cream.

 Previous Message All Messages Next Message 
  Check It Out!

  Topica Channels
 Best of Topica
 Art & Design
 Books, Movies & TV
 Food & Drink
 Health & Fitness
 News & Information
 Personal Finance
 Personal Technology
 Small Business
 Travel & Leisure
 Women & Family

  Start Your Own List!
Email lists are great for debating issues or publishing your views.
Start a List Today!

© 2001 Topica Inc. TFMB
Concerned about privacy? Topica is TrustE certified.
See our Privacy Policy.