Rhubarb Cake with Cream Topping and Meringue Topping
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- Dough:
- Prepare a kneading dough from flour, baking powder, butter, sugar and egg and refrigerate for 30 minutes.
- Clean the rhubarb and cut into small pieces.
- 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.
- Molding:
- 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.
- Meringue hood:
- 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.
- Let the cake cool in the pan. Cut into 12 pieces.
- Tip: The cake can also be prepared with currants or grapes.
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