Rhubarb Curd Cake Under Meringue Topping
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g flour (wheat flour)
- 1 packet baking powder
- 150 g quark (low-fat quark)
- 100 ml milk
- 100 ml oil
- 75 grams sugar
- 1 packet vanilla sugar
- 1 pinch (s) salt
For covering:
- 750 g rhubarb
- 500 g quark (low-fat quark)
- 150 grams sugar
- 1 packet vanilla sugar
- 3 egg (s)
- 2 egg yolks
- 50 g butter, melt
- 50 g cornstarch
For the meringue topping:
- 2 egg whites
- 100 g powdered suar
- Fat for the baking sheet
Print Recipe
Pin Recipe Instructions
- Mix all the ingredients for the quark-oil dough and use the dough hook. Roll out on a baking sheet (greased) and work out an edge. It is best to place some aluminum foil underneath as an additional edge on the flat sides, the coating will initially run away a lot.
- For the topping, thread off the rhubarb and cut into approx. 2 cm pieces. Mix the remaining ingredients together and stir until smooth. Finally fold in the rhubarb and spread on the dough.
- Bake for about 25-30 minutes at 160 ° C hot air or 180 ° C bottom and top heat.
- Make meringue from egg white and powdered sugar, spread on after the first baking time and bake for approx. 5-10 minutes at 180 ° C or 200 ° C.
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