Rhubarb Cake with Custard and Meringue

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 300 grams flour
  • 100 g suar, (fructose also possible)
  • 120 g butter
  • 4 egg (s), including the yolk
  • 0.5 ½ pack baking powder
  • 1 kg rhubarb
  • 1 packet custard powder, vanilla
  • 0.5 liter ½ milk
  • 4 egg (s), including the egg white
  • 150 g suar, (fructose also possible)
Rhubarb Cake with Custard and Meringue
Rhubarb Cake with Custard and Meringue

Instructions

  1. Mix the butter with 100 g sugar until foamy, add the egg yolks. Mix flour and baking powder and add to the mass. Knead. Put the kneading dough on a springform pan with a diameter of ~ 28 cm, pull up the edge. Pierce with a fork.
  2. Peel the rhubarb and cut into small pieces. Cook the vanilla pudding powder with milk as usual. Mix the finished pudding with rhubarb and pour onto the dough. Bake at 160 ° C for approx. 55 minutes.
  3. Beat the egg white until frothy and mix with 150 g sugar. Put the meringue on the hot cake and bake for another 10-15 minutes.

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