A great cake recipe for any occasion:
Knead flour, fat (1), sugar (1) and 1 egg into a smooth shortcrust pastry. Wrap dough in plastic wrap and chill in about 1 hour.
Rinse rhubarb, clean, cut off. Make with water and sugar (2) with lid closed for 6 min.
Separate remaining eggs (2), beat egg yolks and sugar (3) until creamy.
Fold in sour cream, semolina (1) and nuts. Whip egg whites until stiff and fold in.
Grease cake springform pan and sprinkle with semolina (2). Roll out the dough a little larger than the form and place it in the form. Spread filling evenly on top.
Bake at 180 °C a. 1 hour. (convection oven 150 °C , gas stove level 2)
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