Rhubarb Cake with Nut Meringue
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg rhubarb
- 150 g hazelnuts, rouhly chopped
For the dough:
- 260 g butter or mararine
- 225 grams sugar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 4 egg yolks
- 375 grams flour
- 6 tablespoon milk
- 0.75 ¾ pack baking powder
For the meringue topping:
- 4 egg whites
- 250 grams sugar
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C. Grease a baking sheet with margarine and sprinkle with breadcrumbs.
- Clean the rhubarb and cut into 1 / 2-1cm pieces. Mix the butter, sugar, vanilla sugar, salt and egg yolks together until frothy. Add the flour, milk and baking powder and work into a dough. Distribute on the prepared tray (it works best if you put small portions all over the tray and press them flat with floured fingers, the dough is very sticky!)
- Beat egg whites with sugar until stiff. Mix with nuts and rhubarb and spread on the dough. There is no need to leave a margin.
- Bake for about 35 minutes.
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