I had a rhubarb left from a previous weekend and did not want to waste it so I made this cake. I would never expect something that easy to be so delicious. The mix of sweet topping and sour/sweet fruit part with the biscuit base makes it a great combination. Looking forward to making it with different fruits. Enjoy!
Ingredients for a biscuit base:
1 ¾ cup flour
2 tbsp icing sugar
125 g butter
Ingredients for the fruity part:
1 ½ cup sugar
¼ cup flour
pinch of salt
6 egg yolks
250 ml full cream
350 g rhubarb in slices
350 -400 g strawberries in slices
1 big apple, in slices
Ingredients for the topping:
6 egg whites
½ cup sugar
Optionally: 8 g vanilla sugar
Preheat the oven to 180°C.
Mix the flour with icing sugar and chop it up with butter (make it look like a crumble). Place that mix into the tray (33x23cm) lines with baking paper and press it into the bottom. Bake for 10-12 minutes until slightly golden (do not worry if it does not look too elegant).
In a big bowl mix flour, sugar and salt. Beat the egg yolks (just a little) and mix them with the full cream. Mix the yolks mix with dry ingredients. Add rhubarb, strawberries and apple, stir lightly and pour it onto the pre-baked bottom. Bake for an hour at 180°C.
Beat the egg whites until stiff adding gradually the sugar. Pour it all over the cake and bake for 10-15 minutes until golden.
Cool it down and cut into squares.
Additional info: I added apple to my fruit mix and more strawberries because I was lacking the amount of rhubarb the recipe called for. You can use more rhubarb and fewer strawberries. The total amount of fruits should be around 650-750 g.