Rhubarb Cake with Cream Topping and Meringue Topping

Summary

Ingredients

For the dough:

• 200 g flour
• 1 teaspoon Baking powder
• 100 g butter or mararine
• 75 grams sugar
• 1 egg (s)

For covering:

• 500 g rhubarb, or a little more

For the cast:

• 3 egg yolks
• 50 grams sugar
• 200 g sweet cream
• 40 g cornstarch

For the meringue topping:

• 3 egg whites
• 150 grams sugar

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Instructions

1. Dough:
2. Prepare a kneading dough from flour, baking powder, butter, sugar and egg and refrigerate for 30 minutes.
3. Clean the rhubarb and cut into small pieces.
4. Roll out the dough on the bottom of a greased springform pan, press a 4 cm high edge, prick the dough base several times and spread the rhubarb over it.
5. Molding:
6. Mix egg yolks, sugar, cream and cornstarch, pour over the fruit and place the mold in the middle of the COLD oven. Bake at 175 ° C for 45 minutes.
7. Meringue hood:
8. Beat the egg whites until stiff, pour in the sugar and continue beating. Spread the mixture on the cake and bake for another 15-25 minutes.
9. Let the cake cool in the pan. Cut into 12 pieces.
10. Tip: The cake can also be prepared with currants or grapes.