Rhubarb Tosca - Toscarabarber

RHUBARB TOSCA

Toscarabarber

10 pieces

Cake:

6.2 oz room-tempered butter

1 cup

2 eggs

1 cup soured cream

2 cups flour

2½ teaspoons vanilla sugar

1 teaspoon baking powder

16 oz rhubarb

Tosca:

3½ oz butter

3½ oz flaked almonds

0.6 cup sugar

2 tablespoons flour

2 tablespoons regular milk

1½ tablespoon vanilla sugar

Preheat oven to 347F.

Stir fat and sugar until light and fluffy. Add the eggs, one by one, and stir well between each. Stir in the soured cream. Mix the dry ingredients and sift them into the batter. Stir well again. Spread out the batter in a greased, floured springform pan, preferably lined in the bottom with a greased baking paper and with a diameter of about 9 inches.

Rinse and trim the rhubarb and cut in about 1-inch pieces. Press them down very tightly over the surface. Bake in the lower part of the oven for about 45 minutes. Cover with aluminum foil if it gets too dark. Try with a tester so that it's baked through.

Meanwhile, boil the tosca batter together. Mix all ingredients in a saucepan, except for the vanilla sugar. Let it all simmer while stirring. Remove from heat and stir in the vanilla sugar. Spread out the tosca on the cake and bake for another 15 minutes. Take it out.

Serve with vanilla sauce or whipped cream.

Enjoy!

Bella