Ma – Jas Rhubarb Meringue Cake from Tray
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g rhubarb
- 180 g mararine
- 80 g suar
- 4 egg yolks
- 300 grams flour
- 0.5 ½ pack baking powder
- 1 tablespoon milk, possibly a little more
- Grease for the tin
For the meringue topping:
- 4 egg whites
- 200 g suar
Print Recipe
Pin Recipe Instructions
- Peel the rhubarb, cut into pieces and wash. Beat the egg whites with 200 g sugar until stiff.
- Beat the margarine, egg yolks and sugar until frothy. Mix the flour and baking powder, stir in and add a little milk as needed (but not too much, it is a very firm dough).
- Grease a baking sheet and spread the batter on it. Pre-bake at 200 ° C for about 10 minutes. Then spread the rhubarb over it, pour the stiffly beaten meringue on top and smooth it out. Bake at 175 ° C for another 20 minutes.
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