Rhubarb cake

Rhubarb cake

Total: 2 hr 10 min. | Active: 30 min.
Nutritional value / 100 g: 451 kcal
, Fat: 22 g
, Carbohydrate: 53 g
, Protein: 8 g


56 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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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
1 pinch nutmeg
3 eggs
400 g white flour
40 g wheat starch (Epifin)
1 tbsp baking powder


3 egg whites
1 pinch salt
150 g shelled ground almonds
150 g marzipan, roughly grated
150 g sugar
2 tbsp amaretto
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One deep baking tray (approx. 35 x 40 cm), fully lined with baking paper

How it's done

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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.

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