The ingredients-list for the cake is simple:
Four egg-yolks, 150 g sugar, a packet of vanilla sugar, a shot of rum, 150 g butter, 250 g flour.
Four egg-whites, 100 g sugar, 500 g rhubarb, eventually some grated hazel.
To summarise, I used
- honey instead of sugar
- olive oil insted of vegetable oil instead of butter
- sesame seeds instead of hazel.
Really, really tasty. The sesame on top goes very well with the honey, the rhubarb supplies the acidic touch, and the olive oil adds an interesting touch. No, really. It was a pity I had not more eggs, since the egg-whites were a bit overwhelmed by the rhubarb (I just could not bear to cut down on it), so it is not as aestethically pleasing as usual. Also, I suspect the honey inhibited the rising of the egg-white a bit. But still, it's the taste that matters!
Don't ever be afraid of trying something out when cooking - most of the time it will work, more and more so when you get more experienced. Although sometimes... remind me to tell you of the horror that was my banana-liver sauté in crème fraîche!
As a bonus for my german-speaking readers (although others may find it auricularily pleasing) here is a small video about rhubarb cake. Also, why german is awesome.