serves 4 – 6


  • 100 g (180 ml) cake flour
  • 5 ml baking powder
  • 50 g ricotta cheese
  • about 45 ml milk
  • about 45 ml sunflower oil
  • 30 ml sugar
  • 1 ml salt


  • 200 g rhubarb
  • 100 g raspberries (fresh or frozen)
  • 30 – 45 ml breadcrumbs or crushed rusks
  • 50 g (60 ml) sugar


  • 1 egg white
  • 30 ml sugar

Preheat oven to 175°C. Sieve the flour and baking powder into a mixing bowl. Add the ricotta, milk, oil, sugar and salt and knead using the dough hook of your mixer (or by hand) until you have a smooth, elastic dough. Wrap in clingwrap or aluminium foil and set aside at room temperature. Wash and trim the rhubarb and peel if necessary. Cut into 3 cm lengths. If using frozen raspberries, use them without thawing. Grease a springform pan of 20 cm. Put the dough into the tin and press flat on to the base and sides. Scatter the base with breadcrumbs. Cover with rhubarb and (frozen) raspberries and sprinkle with sugar. Bake for about 25 minutes. Meanwhile, for the meringue, beat the egg white until very stiff, trickle in the sugar while beating and continue beating until the mixture is thick and creamy. Take the flan out of the oven, spread the meringue on top and return to the oven for a further 5 – 7 minutes, until the meringue is lightly browned. Take out of the oven and leave to cool.