Rhubarb Pie

Peel the rhubarb and cut into pieces of equal length.

For the dough, cream the fat, sugar, yolks and the whole egg. Sift the flour with the baking powder and mix with the cocoa. Carefully fold into the fluffy mixture. Beat 2 egg whites with a pinch of salt until stiff and fold in.

Spread the dough mixture on a baking tray lined with baking paper. Place the rhubarb pieces on the raw dough and bake at 180-200 °C for about 30 minutes.

In the meantime, whip the egg whites and sugar until stiff. Spread it over the cake (after the 30 minutes baking time) and bake again until the surface is light brown.

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