Rhubarb Cake with Meringue Topping
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 125 g butter
- 100 g suar
- 1 egg (s)
- 1 teaspoon Baking powder
For covering:
- 1 kg low-fat quark, 20% fat
- 180 g suar
- 1 packet vanilla sugar
- 3 egg (s)
- 200 ml cream
- 1 packet vanilla pudding powder
- 600 g rhubarb
For the cast:
- 3 egg whites
- sugar
Print Recipe
Pin Recipe Instructions
- For a springform pan with a diameter of 28 - 30 cm.
- Make a shortcrust pastry from flour, butter, sugar, egg and baking powder and chill for about 1/2 hour. In the meantime, stir the other ingredients (up to and including pudding powder) with the whisk.
- Covering:
- Peel the rhubarb (approx. 600 g), cut into small cubes. Mix all other ingredients together and mix the rhubarb with the quark mixture. Put on the shortcrust pastry base.
- Bake at 180 - 200 ° C for about 1 hour.
- Molding:
- 3 egg whites (please weigh). Sugar (twice the amount of protein).
- Beat the egg whites while slowly adding the sugar until stiff. Spread it on the cake or spray it with the piping bag. Bake for another 15 minutes at the same heat. When the cast feels firm and dry at the touch of a finger (may only lightly brown), remove it from the oven.
- The rhubarb can also be replaced with tangerines, which are placed under the curd mixture, directly on the shortcrust pastry base.
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