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Rhubarb Cake  Bella
 Aug 10, 2003 14:55 PDT 

RHUBARB CAKE
Rabarberkaka

Serves 4 - 6

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

Filling:
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.
Enjoy!

Bella
	
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