Rhubarb Cake with Meringue Topping (meringue Topping)

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 250 g flour
  • 125 g butter
  • 60 g suar
  • 1 teaspoon vanilla sugar
  • 1 pinch baking powder
  • 1 egg (s)
  • 500 g rhubarb
  • 3 egg whites
  • 120 g suar
Rhubarb Cake with Meringue Topping (meringue Topping)
Rhubarb Cake with Meringue Topping (meringue Topping)
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Instructions

  1. Make a shortcrust pastry from the top 6 ingredients, evenly line the greased springform pan with the pastry and don`t forget to pull up one edge.
  2. Wash, peel and cut the rhubarb into pieces, distribute evenly on the bottom in the springform pan.
  3. Bake in the preheated oven at 180 ° top / bottom heat for about 25 minutes on the middle rack.
  4. In the meantime, beat the egg whites into stiff snow and slowly sprinkle in the sugar until the egg white shines and cracks into small peaks.
  5. After the 25 minutes baking time, distribute the egg whites evenly on the rhubarb and bake for another 15-20 minutes until golden brown.
  6. It still tastes fantastic when warm, but is still a feast for the palate even after a day, when golden brown pearls from the sugar have already formed on the topping.

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