Rhubarb cake with meringue

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Sift the flour onto the baking board, spread cold fat in flakes on the rim. Sprinkle with sugar and 1 pinch of salt. Make a depression in the flour and add the egg yolk. Chop the ingredients with a wide knife until all ingredients are well mixed.

2. 2

   Then knead quickly with cool hands to a smooth dough. Cover and chill for about 30 minutes. Clean, wash and cut the rhubarb into pieces of about 2 cm. Bring approx. 1/4 litre water and 5 tablespoons of sugar to the boil.

3. 3

   Cook the rhubarb pieces for 3-4 minutes in portions and let them drip off on a sieve. Roll out 2/3 of the short pastry between 2 layers of foil approx. 1/2 cm thick in the size of the springform pan (26 cm Ø).

4. 4

   Peel off the upper foil from the dough. Place the second foil in the mould, then also peel off. Prick the base several times with a fork. Refrigerate for another 15 minutes. Form the remaining dough into a long, thin roll.

5. 5

   Place as a rim on the base and press up evenly along the edge of the mould. Straighten the rim with a pastry wheel if desired. Line the mould with baking paper and fill with dried peas. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 20 minutes, blind.

6. 6

   Then remove the baking parchment and peas (peas can be used again and again for this purpose) and bake for another 10 minutes until golden brown. Let it cool down on a cake rack. Sprinkle rhubarb with the remaining sugar.

7. 7

   Place the fruit cake wafers on the shortcrust pastry base. Place the rhubarb pieces on top. For the meringue egg whites, beat very stiff. Gradually pour in the sugar. Season to taste with lemon juice. Pour the meringue mixture into a piping bag with star-shaped spout.

8. 8

   Spray meringue mixture in a grid pattern onto the rhubarb cake. Brown in a preheated oven (electric cooker: 175 °C/ gas: level 2). Results in about 12 pieces.