Rhubarb Meringue Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g rhubarb, unpeeled
- 150 grams flour
- 75 g cornstarch
- 1 ½ teaspoon baking powder
- 150 g mararine
- 150 grams sugar
- 1 packet vanilla sugar
- 3 egg yolks
- 2 egg (s)
For the meringue topping:
- 3 egg whites
- 1 pinch (s) salt
- 175 grams sugar
- 1 teaspoon lemon juice
Print Recipe
Pin Recipe Instructions
- Wash unpeeled rhubarb, cut into 3 cm long pieces.
- Sift the flour, cornstarch and baking powder.
- Mix the smooth margarine, sugar and vanilla sugar until frothy. Add 3 egg yolks and 2 whole eggs and stir in the flour mixture, tablespoon at a time. Fill into a 26 cm diameter springform pan that has been greased or lined with greased paper. Place the rhubarb pieces on the dough and bake in the preheated oven for 40 minutes at 180 degrees top / bottom heat. (The number of degrees is an average value and can vary depending on the furnace)
- Then beat the three egg whites with salt until stiff, finally stir in the sugar and lemon juice.
- Take the cake out of the oven after 40 minutes and either squirt the meringue onto the cake with a serrated piping nozzle or spread it over it with a spoon. It both looks equally beautiful.
- Now bake the cake again for 20 minutes. The temperature can possibly be reduced a little if the meringue gets dark too quickly. It should stay light.
- The total baking time is 60 minutes.
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