Rhubarb Cake with Honey Meringue
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g butter, (soft)
- 125 g suar
- 1 egg (s)
- 2 egg yolks
- 50 g cornstarch
- 150 grams flour
- 1 teaspoon Baking powder
- 1 pinch (s) carnation (s)
- 0.5 teaspoon ½ cinnamon
- 0.5 teaspoon ½ lemon (s) - zest
- 1 pinch (s) salt
- 1 kg rhubarb
- 2 egg whites
- 1 teaspoon lemon juice
- 100 g suar
- 50 g honey
Print Recipe
Pin Recipe Instructions
- Mix all ingredients up to the salt in the given order to form a dough and use it to line a greased springform pan (form an edge).
- Wash, peel and chop the rhubarb and cover the bottom with it. Bake in the preheated oven at 200 ° C for 40 minutes.
- Beat the egg white until stiff, fold in the lemon juice, sugar and honey and pour the mixture onto the baked rhubarb cake. Bake for another 15 minutes. Let cool down.
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