Rhubarb Cake

This is my favourite rhubarb recipe, and everyone who tried it loved the mixture of sour rhubarb and the sweet crust.

Ingredients for the butter cake:

• 175 g butter, softened
• 150 g sugar
• 1 bag vanilla sugar (8g)
• 3 egg yolks
• 250 g flour

Ingredients for the topping:

• 500 g rhubarb (cut into 1 cm pieces)
• 200 g sugar
• 3 egg whites
• 2-3 spoons ground hazelnuts

Beat butter with sugar, add egg yolks, vanilla sugar and flour and work into a dough.

Line 35 x 25 cm baking tin with baking paper.  Using your hands, press the dough into the tin, to make a tight, smooth crust.

Beat egg whites and sugar into meringue, add rhubarb and hazelnuts. Pour over the butter cake.

Bake for 30-35 min on 200°C.