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Rhubarb cake
30 m active | 2 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 451
  • Fat about 22g
  • Carbohydrates about 53g
  • Protein about 8g
This is needed
This is needed for 56 pieces
  • 800 g rhubarb, cut into pieces approx. 2 cm long
  • 100 g sugar
  • 250 g butter, soft
  • 150 g sugar
  • 1 pinch salt
  • 3 pinches ground coriander seeds
  • 3 eggs
  • 1 pinch nutmeg
  • 40 g wheat starch (Epifin)
  • 400 g white flour
  • 1 tbsp baking powder
  • 3 egg whites
  • 1 pinch salt
  • 150 g marzipan, roughly grated
  • 150 g sugar
  • 150 g shelled ground almonds
  • 2 tbsp amaretto
  • One deep baking tray (approx. 35 x 40 cm), fully lined with baking paper
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And that's how it's done
And that's how it's done
Mix the rhubarb and sugar, leave to absorb for approx. 1 hr. Drain the rhubarb, retain the juice and set aside.
Place the butter in a bowl, whisk in the sugar, salt, coriander and nutmeg. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Mix in 3 tbsp of the reserved rhubarb liquid. Mix the flour, wheat starch and baking powder and stir into the mixture. Transfer the batter to the prepared tray. Arrange the rhubarb on top.
Gently beat the egg white and salt. Add the almonds, marzipan, sugar and amaretto, mix roughly, spread on top of the rhubarb.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, then leave to cool completely on a rack. Cut the cake into approx. 5 cm squares.