Rhubarb cake with meringue

Name: Rhubarb cake with meringue
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 300 g Flour; 200 g Butter or margarine; 250 g Sugar; 1 Egg Yolk; 1 pinch Salt; 1, 2 kg Rhubarb; 2 TABLESPOONS Breadcrumbs; 3 Protein; 7-10 Tbsp Grease; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

300 g Flour
200 g Butter or margarine
250 g Sugar
1 Egg Yolk
1 pinch Salt
1, 2 kg Rhubarb
2 TABLESPOONS Breadcrumbs
3 Protein
7-10 Tbsp Grease
baking paper

Directions

1
For the short pastry base, knead flour, cold fat in flakes, 100 g sugar, egg yolk and salt with the dough hooks of the hand mixer to a smooth dough. Cover and put in a cool place for about 30 minutes. Wash and clean the rhubarb and cut into pieces. Mix with 2 tablespoons of sugar and leave to stand for about 30 minutes. Roll out short pastry in the size of the fat pan (32x37 cm) or a deep glass sheet. Grease a baking tray and line it with baking paper. Pull up the dough on the baking tray slightly at the edge and press it in several times all around for decoration.
2
Prick several times with a fork, sprinkle with breadcrumbs. Spread the rhubarb on top and bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 30 minutes. Shortly before the end of the baking time, beat the egg whites until very stiff, add the remaining sugar. Pour into a piping bag with a star-shaped spout and spray onto the cake in a grid pattern. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 5 minutes. Results in approx. 12 pieces