Four-country rhubarb meringue cake

Name: Four-country rhubarb meringue cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: some soft butter; 200 g soft butter; some Flour; 200 g Flour; 800 g Rhubarb; 7 Eggs (Gr. M); 100 g Sugar; 1 TABLESPOON Sugar; 200 g Sugar; Two pck. Vanilla sugar; 7-10 Tbsp Salt; 3 TSP Baking Powder; 6 TABLESPOONS Whipped cream (60 g); 2 TABLESPOONS Cornstarch; 1 TABLESPOON Icing sugar

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

The combination of fine sour rhubarb and sweet meringue is a hit at every spring festival

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

some soft butter
200 g soft butter
some Flour
200 g Flour
800 g Rhubarb
7 Eggs (Gr. M)
100 g Sugar
1 TABLESPOON Sugar
200 g Sugar
Two pck. Vanilla sugar
7-10 Tbsp Salt
3 TSP Baking Powder
6 TABLESPOONS Whipped cream (60 g)
2 TABLESPOONS Cornstarch
1 TABLESPOON Icing sugar

Directions

1
For the dough, grease a springform pan (28 cm Ø) and dust with flour. Clean, wash, dab dry and cut into cubes. Separate 4 eggs, chill the egg white. Mix 200 g butter, 100 g sugar, 1 packet vanilla sugar and 1 pinch of salt with the whisks of the mixer for about 5 minutes until creamy. Stir in 4 egg yolks and 3 eggs one after the other. Mix 200 g flour and baking powder and stir in briefly with the cream.
2
Put the dough into the mould and smooth it down. Mix 250 g rhubarb and 1 tablespoon sugar and spread on the dough. Pre-bake the cake in a preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 20 minutes.
3
For the meringue, beat 4 egg whites until stiff, adding 200 g sugar and 1 packet of vanilla sugar. Mix 375 g rhubarb with starch and fold into the meringue. Remove the cake from the oven. Spread the rhubarb meringue loosely on the meringue, leaving about 2 cm free around the edges.
4
Bake the cake at the same temperature for about 35 minutes. Place on a cake rack. Carefully remove the cake from the edge with a sharp knife, remove the edge of the mould and let the cake cool down. Dust with icing sugar. Whipped cream tastes good with it.