• 6 eggs;
  • 2 tbsp. sugar;
  • 200 g of margarine;
  • 3 tbsp sour cream;
  • 3 tbsp. flour;
  • 1 packet of powder for baking;
  • 1 tbsp monkey
  • 1 pack of jelly (optional);
  • About 500 g of rhubarb;
  • Flour;
  • The parchment paper.


  1. Separate the yolks from the whites. Proteins delayed, and whisk the yolks with 1 Cup sugar. Margarine should be soft, so in advance, 2-3 hours prior to cooking the dough on the cake, you need to remove it from the refrigerator.
  2. Add the margarine and beat well with a mixer. Then pour in the liquid cream.
  3. 2 cups flour mixed with baking powder biscuits and added a little.
  4. When the dough becomes thick and difficult to beat with a mixer, add the remaining flour and knead elastic dough.
  5. The fourth part of dough put in a plastic bag and put in the freezer. The rest of the dough put in the fridge for 2-3 hours.
  6. Rhubarb peeled and cut into small pieces approximately 1 inch. Take out the dough from the refrigerator.
  7. Grease the baking container with a layer of margarine, Staley parchment, grease it also with margarine and sprinkle with flour.
  8. Put the dough in a container and hands gently spreading over the entire surface of the pan, forming boards.
  9. Preheat the oven to 180 degrees. Spread on the dough chopped rhubarb, sprinkle it all with semolina. Well whisk the whites with 1 Cup sugar, optional add the jelly. Whites should be thick, like meringue. Pour the whites into the baking pan, spread well.
  10. Retrieved from the freezer the dough and grate it on top of proteins on a large grater. Put bake in the oven for 45 minutes.

Rhubarb can be replaced with apples, but then you should put half a Cup less sugar to proteins, so the cake was not very sweet.