Rhubarb Slices

Try this delicious cake recipe:

1. line a rectangular baking pan (30×20 cm) with parchment paper to fit. Melt the butter. Score vanilla bean lengthwise and scrape out pith (keep pod for compote). Combine flour and baking powder. Beat eggs and confectioners’ sugar with the whisks of a mixer for 10 minutes until very creamy and thick. Add vanilla pulp and lemon zest. Mix in the butter and fold in the flour mixture just right. Pour the viscous batter into the pan and chill for 30 minutes. 2.

In the meantime, clean the rhubarb and cut it into coarse pieces.

Stir through with sugar, orange juice and vanilla bean in a saucepan. Bring the rhubarb to a boil over low heat with the lid on. Make 10 min over medium heat until rhubarb breaks down, remove vanilla bean. Continue to cook compote uncovered, stirring, for 5 min. until liquid is completely reduced. Mix maizena (cornstarch) with a little water until smooth, use to strongly thicken compote. Allow compote to cool completely and set aside to cool. 3.

Bake the dough in the heated oven at 200 degrees (gas 3, convection oven 12 min. at 180 degrees) on the lowest rack for 12-14 min.

Remove from the stove and cool in the baking pan. 4.

Carefully remove the cake from the pan, remove the parchment paper and cut the cake in half diagonally. Place a plate again in the mold.

Spread compote evenly on top and spread smoothly. Place the 2nd plate on top.

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