Made by Hp. Portmann
- 1 square or round puff pastry, as desired
- 5 tbsp grated hazelnuts
- 1 lemon zest
- 50 g liquid butter
- 500 g red-skinned rhubarb
- 1 tbsp of sugar
- 3 eggs
- 120 g of sugar
- 20 g of vanilla sugar
- 2.5 dl milk
- 1.5 dl full cream
How to do it!
Preheat the oven to 220 degrees.
Roll out the dough on a little flour (approx. 33 cm Ø), place in the prepared tray. Prick the dough base tightly with a fork.
Spread the nuts, lemon zest on the dough base. Pour the liquid butter as well. Peel the rhubarb and cut in to pieces, place them on the nuts, sprinkle with sugar.
Mix the milk, cream, egg, sugar and vanilla sugar and pour over the rhubarb.
Bake: approx. 50 minutes on the bottom groove of the oven. This cake has a longer baking time because it has a slightly thicker consistency.
Let the cake cool after baking. Sprinkle with powdered sugar.
Ready to serve, enjoy!