Rhubarb Tart with Snow Topping

For the rhubarb tart with snowy topping, first make a shortcrust pastry. Mix all the dry ingredients (almonds, baking sugar, bourbon vanilla sugar and flour), stir in the room-warm butter and finally add the egg to make a nice smooth dough. Wrap in plastic wrap and let rest at room temperature for at least 30 minutes.

Line the tart pan, place the shortcrust pastry and raise the pastry about 2-3 cm along the edge. Spread the walnuts and the rhubarb pieces on the short pastry, sprinkle with cinnamon and some cane sugar and bake in the oven at 180°C hot air for about 15-20 minutes until the edge starts to take color.

For the glaze, mix the sour cream with yolks and bourbon vanilla sugar. Remove the cake from the oven, spread the marzipan pieces on top, pour the glaze over it and bake for another 15-20 minutes.

For the snow topping, beat the egg whites with the baking sugar until stiff and set aside, pour over the already slightly firm frosting and finish baking for about 15-25 minutes. Remove from the oven, loosen the edge and let cool. Sprinkle the rhubarb cake with snowy topping with a little powdered sugar and serve.

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