Rhubarb Cake with Meringue
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg rhubarb
- 4 egg (s)
- 175 g butter or mararine, soft
- 150 grams sugar
- 200 g suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 250 g flour
- 0.5 ½ pack baking powder
- 8 tablespoon milk
- 100 g almond (s), round
- powdered sugar
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- Grease the baking sheet. Prepare the rhubarb and cut into pieces. Separate eggs and place egg whites in a fat-free mixing bowl. Beat the fat, 150 g sugar, vanilla sugar and salt until frothy. Stir in the egg yolks one at a time. Work in the flour and baking powder in portions, alternating with the milk. Use a spatula to deepen the fairly firm dough on the baking sheet. Beat the egg white and a pinch of salt until stiff, while beating in 200 g sugar. Keep beating until the sugar is dissolved. Fold in the almonds and rhubarb and spread the meringue mixture on the dough. Bake at 200 ° C for about 30-35 minutes.
- Sprinkle with powdered sugar before serving.
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