Last week has been packed with work. Seven days in a row, ten hours per day cutting, slicing, dicing, boiling and cooking. Every day starting from the scratch again not knowing where to start first. Seven days in a row chefs talk, the noise of the dish washer, falling pots and pans and the screaming shards of the crockery.
In between always the upcoming art event in my mind. Not exactly knowing what to do.
On Sunday we changed the concept because of a food problem.
A few hours of brainstorming has been rewarded with some great new ideas.
In between, as we have nothing to do, I found some butter, eggs, flour, sugar and fresh rhubarb in our kitchen.
250 g sugar
250 g butter
250 g flour
600 g rhubarb
4 egg white
100 g sugar
The recipe is for a baking pan of 28 centimetres diameter.
Peel the rhubarb and cut into pieces.
Which size? I do not know. At least it should fit into the baking pan.
Honestly? Small but not to small.
Keep the pieces in a bowl and sprinkle some sugar over the rhubarb and let it soak for 30 minutes. The rhubarb will loose some juice and becomes soft.
Whisk butter and sugar until you get a nice soft and white cream. Add the whole eggs one by one meanwhile you still whisking the mixture. Fold in the flour.
Cover the bottom of the baking pan with some baking paper and add the dough.
Strain the rhubarb and allocate the pieces evenly across the dough and lightly press into the dough.
Preheat the oven at 200°C.
Whisk the egg white until stiff and add the sugar constantly. Cover the cake with the egg whites and bake at 175°C until the cake is done and the whites brown and crunchy.
Last time I did it took 55 minutes.
In between do not forget to do the dishes.