Rharbarber meringue cake

Name: Rharbarber meringue cake
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 14
Ingredients: 500 g Rhubarb; 125 g Butter or margarine; 225 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 1 pinch Salt; 2 Eggs (size M); 150 g Flour; 1 heaped Tsp baking powder; 50 g Cornstarch; 2 Protein (size M); 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 14

500 g Rhubarb
125 g Butter or margarine
225 g Sugar
1 package Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
1 pinch Salt
2 Eggs (size M)
150 g Flour
1 heaped Tsp baking powder
50 g Cornstarch
2 Protein (size M)
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Clean, wash and slice the rhubarb. Cream fat, 125 g sugar and vanilla sugar with the whisk of the hand mixer. Add lemon zest and salt. Stir in the eggs one by one. Mix flour, baking powder and starch and stir in.
2
Grease a springform pan (26 cm Ø) and dust with flour. Fill in the dough and smooth it down. Spread rhubarb on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven 150 °C/ gas: level 2) for about 45 minutes. After 25 minutes baking time beat egg white until stiff, add 100 g sugar. Stir in lemon juice at the end. Immediately spread the meringue loosely on the cake, leaving a 2 cm wide rim all around. Bake the cake and leave it in the switched off oven for another 5 minutes. Remove and let cool off.
3
After 25 minutes baking time beat egg white until stiff, add 100 g sugar. Stir in lemon juice at the end. Immediately spread the meringue loosely on the cake, leaving a 2 cm wide rim all around. Bake the cake and leave it in the switched off oven for another 5 minutes. Remove and let cool off. Remove from the tin and serve dusted with icing sugar
4
On 16 pieces: