Rhubarb – Meringue Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 600 g rhubarb
- Pinch salt
- 150 g powdered suar
- 50 g almond (s), round
- 1 tablespoon lemon juice
- 150 g butter, soft
- 100 g suar
- 2 tablespoon vanilla sugar
- 5 egg (s)
- 150 grams flour
- 75 g cornstarch
- 2 teaspoons baking soda
Print Recipe
Pin Recipe Instructions
- Wash and clean the rhubarb and pat dry with kitchen paper. Peel off the threads and cut the rods into 4 cm long pieces. Grease a 28 cm diameter. Springform pan. Preheat the oven to 180 degrees.
- For the dough, stir the butter, sugar and vanilla sugar until frothy. Gradually stir in 2 whole eggs and 3 egg yolks. Save the egg whites for the meringue. Sieve together the flour with the cornstarch and baking powder and fold into the dough.
- Pour the batter into the mold, spread the rhubarb pieces on top and press lightly into the batter. Bake the cake on the middle rack for about 25 minutes.
- Beat the egg whites with a little salt until they are half stiff. Add the sifted powdered sugar and continue to beat until the snow is firm. Fold the almonds and lemon juice into the egg whites. Spread on the pre-baked cake with a spatula. Bake the cake for another 15-20 minutes, until the surface is light brown.
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