Rhubarb Cake with Vanilla Cream and Meringue

Summary

Ingredients

For the dough:

• 100 g butter
• 80 g suar
• 1 packet vanilla sugar
• 2 egg (s)
• 75 g crème fraîche
• 180 g flour
• 1 teaspoon baking powder, heaped

For the cream:

• 1 pck. Pudding powder, (vanilla pudding powder)
• 40 grams sugar
• 375 ml milk
• 125 g crème fraîche

For covering:

• 700 g rhubarb
• 4 egg whites
• 1 pinch (s) salt
• 230 grams sugar
• 1 tablespoon lemon juice

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Instructions

1. Cut the rhubarb (peeled or unpeeled) into small pieces and add sugar. Let it steep for about half an hour, then drain well in a colander.
2. In the meantime, make the batter. To do this, stir butter with sugar and vanilla sugar until frothy. Add the eggs and crème fraîche. Finally stir in the flour and baking powder.
3. Pour the batter into a greased springform pan.
4. Mix the pudding powder with the sugar and some cold milk until smooth, heat the remaining milk, stir in the mixed powder and bring to the boil while stirring. Allow to cool slightly. Stir in the crème fraîche and spread on the cake base. Spread the rhubarb pieces over it. Bake at 180 ° C for about 40 minutes.
5. Beat egg whites with salt to stiff egg whites, finally stir in sugar and lemon juice. After 40 minutes, take the cake out of the oven, lower the temperature to 130 ° C and, ideally, use a serrated piping nozzle to spray the meringue onto the cake.
6. Bake the cake for another 25 minutes, lowering the temperature if necessary if the egg whites turn brown.