- 6 eggs
- 150 g soft butter
- 350 g sugar
- 1 P. vanilla sugar
- 300 g Küchenmeister wheat flour T405
- 1 P. baking powder
- 60 ml milk
- 1200 g rhubarb (850 g peeled)
- 150 g shredded coconut
Cream together the butter with 150g sugar and the vanilla sugar. Separate the eggs. Add the egg yolks, one at a time, to the mixture mixing with each addition. Mix together the flour, baking powder, and milk, and stir it into the batter. Spread the batter onto a lined baking sheet.
Wash the rhubarb and cut into 1/2 cm large pieces.
Stiffly whip the egg whites and gradually add in 200 g of sugar. Fold in the coconut and the rhubarb and spread evenly on top of the batter.
Bake for 40 minutes in a preheated oven at 160°C convection.