A simple but delicious cake recipe:
(*) Springform or pie dish of about 24 cm ø.
For the dough, put the flour in a suitable bowl. Cut the butter into flakes. Then grate both between your fingers until crumbly. Stir in the sugar and salt. Mix egg and water and add. Quickly knead into a smooth dough and wrap in plastic wrap to cool for at least thirty minutes.
Grease the pan with butter and dust with a little flour. Refrigerate. Preheat the oven to 200 degrees.
Roll out the dough thinly, this is best done between two sheets of cling film. Spread the dough on the prepared baking pan, making a rim. Prick the bottom of the dough regularly with a fork. Leave to cool again.
Peel the rhubarb stalks, remove woody parts, peel if necessary and cut into small pieces.
Finely crumble the rusks in a plastic bag with a rolling pin or grind them in a cutter.
Beat the egg yolks and sugar to a light, thick cream. Mix with the rhubarb, rusk, almond kernels, cream and cinnamon.
Whip the egg whites and baking powder until stiff. Fold the whipped cream exactly into the rhubarb mixture. Spread evenly on the pastry base.
Meanwhile, bake the rhubarb cake on the spot in a 200 °C oven on the lowest rack for about forty-five minutes.
Serve lukewarm or possibly cooled.
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