Rhubarb Cake with Almond Meringue
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g butter, soft
- 125 g suar, for the douh
- 1 tablespoon vanilla sugar
- 5 egg (s)
- 150 grams flour
- 75 g cornstarch
- 1 ½ teaspoon baking powder
- 600 g rhubarb
- 1 pinch (s) salt
- 175 g suar, for the merinue
- 50 g almond (s), round
- 1 tablespoon lemon juice
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Mix the butter with the sugar and vanilla sugar until frothy. Separate 3 eggs. Gradually stir the whole eggs and egg yolks into the butter mixture. Mix the flour with the cornstarch and baking powder and fold into the dough. Preheat the oven to 180 degrees. Grease a 26 cm diameter springform pan.
- Wash the rhubarb. Cut the ends of the rods and pull off the threads. Cut the rhubarb stalks into pieces approx. 4 cm long. Pour the batter into the mold and spread the rhubarb on it, pressing the pieces of fruit lightly into the batter. Bake the cake on the middle rack for 25 minutes.
- Beat the egg whites with the salt until they are half stiff. Sprinkle in the sugar and beat the snow until it is firm. Mix in the ground almonds and lemon juice. Use a piping bag to squirt the egg whites onto the pre-baked cake or simply spread it on the cake. Bake the cake for another 20 minutes.
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