Summary

Ingredients

For covering:

• 1 kg rhubarb
• 6 tablespoon, leveled sugar
• 5 tablespoon rum

For the dough:

• 10 egg yolks
• 350 g butter, ood
• 280 g suar
• 1 pinch (s) salt
• 400 g wheat flour, (type 405)
• 1 packet baking powder
• 0.5 ½ bottle flavor, (lemon baking oil)
• 3 tablespoon rum

For the meringue topping:

• 10 egg whites
• 1 pinch (s) salt
• 2 packs vanilla sugar
• 300 g powdered suar
• 80 g almond (s), finely round and
• some butter for the tray

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Instructions

1. Peel off the rhubarb, cut into pieces about 1.5-2 cm in size and place in a bowl.
2. Whisk the sugar with the rum and pour it over the rhubarb and let it steep, stirring every now and then
3. While the rhubarb infuses, prepare the batter.
4. To do this, separate the 10 eggs, making sure that no egg yolks or fat get into the egg white, put the egg whites in the refrigerator.
5. Mix the butter, a pinch of salt and sugar in another bowl until frothy, gradually add the egg yolks. When a creamy mass has formed, add the rum and the baking oil and lemon.
6. Mix the flour and baking powder, sieve into the dough and whisk in
7. Brush the baking sheet with butter and sprinkle with the ground almonds (you can sprinkle a little thicker).
8. Now apply the dough and smooth it out, cover with the rhubarb pieces and spoon with the rum-sugar mixture from the pickling.
9. Bake in a preheated oven (top / bottom heat 180 ° C / 45 minutes).
10. Process the egg white with a pinch of salt into a firm egg white (the egg white must be so firm that a cut remains visible).
11. Bit by bit the powdered sugar and the vanilla sugar are suppressed.
12. Put the meringue mixture on the rhubarb cake and spread it thick, but fluffy (like a big, thick cumulus cloud)
13. Set the oven to 110 ° C and place the cake in the oven again for about 30 minutes.
14. The cake tastes best when it has cooled down completely and is eaten fresh