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Rhubarb Butter Cake

4 servings

Ingredients

• butter (nach Bedarf)
• Powdered sugar (nach Bedarf)
• 4 Stk Eggs
• 4 Stk Egg yolk
• Lemon zest (grated) (nach Bedarf)
• 4 Stk Egg white
• Sugar (nach Bedarf)
• Durum wheat flour (nach Bedarf)
• 1 Prise baking powder
• 2 Stk Wafers (white)
• Rhubarb (peeled, chopped) (nach Bedarf)
• Cinnamon (nach Bedarf)
• Rum (nach Bedarf)

Instructions

1. Preheat the oven to medium heat.
2. Cream butter with powdered sugar, gradually incorporate egg yolks and finely grated lemon zest.
3. Whip egg whites until stiff, gradually sprinkling in sugar.
4. Gently fold the egg white mixture together with flour and baking powder into the butter mixture.
5. Fill half of the batter into an ungreased springform pan.
6. Cut two white wafers to the size of the springform bottom and place them on the batter.
7. Distribute peeled rhubarb cut into pieces and marinated with powdered sugar, cinnamon, and rum densely over the wafers.
8. Spread the remaining batter evenly over the top.
9. Bake slowly at medium heat for approximately 1 hour—keep the oven door slightly ajar at the beginning.
10. After baking, generously dust with powdered sugar and portion.
11. Note: The quantities for butter, sugar, and flour are based on the weight of eggs (per 4 eggs ≈ approximately 200–240 g, depending on egg size).

Based on a cookbook by Hans Hofer (1964), adapted with AI.