The deliciously delicate, slightly sour taste that rhubarb gives this cake is surprisingly combined with lightly toasted almonds.
It is necessary
- - 4 pcs of eggs;
- - 1 cup of sugar;
- - 130 g butter;
- - 1 glass of flour;
- - ½ glass of sour cream;
- - 5 pcs rhubarb stalks;
- - 50 g almonds;
- - 10 g baking powder for dough;
- - 1 tbsp. oatmeal;
- - 10 g vanillin.
Instructions
Step 1
Beat the eggs thoroughly with a mixer until a homogeneous foam is obtained, gradually adding vanillin and sugar to them.
Step 2
Melt butter over low heat, stir with sour cream and pour into beaten eggs. Pour flour, baking powder into this mixture gradually and mix well again.
Step 3
Lubricate the silicone mold with vegetable oil, pour the prepared dough into it. A simple baking dish can be sprinkled with semolina on top.
Step 4
Peel the rhubarb, cut into small circles and place in a mold directly on the dough. Sprinkle with oatmeal and almonds on top.
Step 5
Place the dish in a preheated oven and bake for about 55 minutes at 190 degrees.
