Rhubarb Cake with Coconut and Meringue
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg rhubarb
- 170 g mararine, soft
- 150 grams sugar
- 1 pinch (s) salt
- 1 packet vanilla sugar
- 4 egg (s)
- 280 g flour
- 3 teaspoons baking powder
- 4 tablespoons milk
- 3 tablespoon desiccated coconut
- 1 tablespoon margarine
- 1 tablespoon sugar
- 3 egg whites
- 90 g suar
Print Recipe
Pin Recipe Instructions
- Wash and clean the rhubarb and cut into pieces. Beat the margarine, sugar, salt and vanilla sugar until frothy. Gradually add the eggs. Mix flour with baking powder and stir in milk. Fold in desiccated coconut.
- Grease a baking sheet 30 x 40 cm, pour in the dough, spread the rhubarb on it, sprinkle with sugar. Bake at 175 degrees for 50 minutes.
- Beat egg whites with sugar until stiff, spread on the still hot cake and bake for another 10 to a maximum of 15 minutes.
- Meringue must not get dark so that the gold droplets come out. Put the cake in a cool place.
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