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
Rhubarb Cake with Meringue
Rhubarb Cake with Meringue

Instructions

  1. 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.
  2. Sprinkle with powdered sugar before serving.

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