70g sugar (+sugar to sprinkle over the rhubarb pieces)
4 eggs
lemon zest
orange zest
70g flour
baking powder
35g butter
2 rhubarb stalks
15 small strawberries
+flour and butter for the baking pan
+powdered sugar for dusting
Mid-May through early June, it is
rhubarb and strawberry time and I am all smiles. When I was a little girl, I used
to help my Grandma pick them from the garden. These days I buy them from small
local producers.
I know that not everyone fancies
rhubarb, but it was a key ingredient in my grandparents’ home in its heyday –
from compote to pies and mousse. And I simply love eating it raw. :D
However, my Marcel is not such a
big fan of rhubarb, so I thought I’d throw in some strawberries.
I found an old recipe in one of my
Grandma’s notebooks. There wasn’t much to adapt.
Clean the rhubarb (I cut it into
pieces and sprinkled sugar over them) and the strawberries (I didn’t slice
them).
Beat the egg yolks and the sugar
until the batter turns pale yellow. Add some lemon and orange zest and then the
flour, a little bit of baking powder, and the butter (melted and cooled).
Carefully mix in the egg whites (beaten until stiff) and then the rhubarb and
the strawberries.
Flour and butter the special
kuglof baking pan well.
Pour the batter into it and bake
for 13-15 minutes in the preheated oven, at 150°C.
Summer tastes like this. Don’t you
think so? ☼
