Rhubarb cake with meringue

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
3.8 260
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 800 g Rhubarb
  • 1 heaped Tbsp + 275 g sugar
  • 125 g soft butter or margarine
  • 1 package Vanillin sugar
  • 7-10 Tbsp grated rind of 1/2 untreated lemon
  • 1 pinch Salt
  • 4 Eggs (size M)
  • 100 g Cornstarch
  • 100 g Flour
  • 2 coated Tsp Baking Powder
  • 2-3 TABLESPOONS Milk
  • 1 TABLESPOON Lemon juice
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Clean and wash the rhubarb, drain well and cut into thick slices. Mix with 1 tablespoon of sugar

  2. 2

    Cream fat and 125 g sugar, vanillin sugar, lemon peel and salt, separate 3 eggs and chill the egg white. Stir in 1 egg and the egg yolks one after the other, alternating with 20 g cornflour. Mix flour, 80 g starch and baking powder, stir in briefly together with the milk

  3. 3

    Grease a springform pan (26 cm Ø) and dust with flour. Put about 2/3 of the dough into the form, smooth it down and spread the rhubarb on top. Spread the rest of the dough as small blobs on the rhubarb and spread it lightly. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes

  4. 4

    Beat the egg white until stiff, add 150 sugar and beat for another 2-3 minutes. Finally, briefly fold in lemon juice. Remove the cake from the oven and turn down the temperature (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2). Spread the meringue cloudy over the cake so that a 1 cm wide edge remains free all around. Bake the cake on the same rack for another 25-30 minutes. Remove the finished cake from the edge of the mould with a damp knife and let it cool in the mould on a cake rack

Nutrition Facts

KCAL
270 kcal
CARBS
39 g
FATS
11 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesSpringCake