Rhubarb cake with meringue

Name: Rhubarb cake with meringue
Cook time: 50 min
Total time: 50 min
Yield: 24
Ingredients: 750 g Rhubarb; 1 package Vanillin sugar; 4 Eggs (size M); 250 g Butter or margarine; 400 g Sugar; 1 pinch Salt; 300 g Flour; 100 g ground pistachio kernels; 1 package Baking Powder; 100 ml Milk; 1 Protein (size M); 7-10 Tbsp Grease

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 24

750 g Rhubarb
1 package Vanillin sugar
4 Eggs (size M)
250 g Butter or margarine
400 g Sugar
1 pinch Salt
300 g Flour
100 g ground pistachio kernels
1 package Baking Powder
100 ml Milk
1 Protein (size M)
7-10 Tbsp Grease

Directions

1
Wash, clean and cut the rhubarb into pieces. Mix rhubarb and vanillin sugar. Separate 2 eggs. Chill the egg whites. Mix fat, 250 g sugar and 1 pinch of salt with the whisk of the hand mixer. Stir in 2 eggs and egg yolks one after the other. Mix flour, pistachios and baking powder and stir in alternately with the milk.
2
Put the sponge mixture into the greased fat pan of the oven (32 x 39 cm) and smooth it down. Spread rhubarb evenly on top. Beat 3 egg whites until stiff, add 150 g sugar. Beat the meringue until the sugar has dissolved. Pour the mixture into a piping bag and spray onto the cake in a grid pattern. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes. Remove from the oven, place on a cake rack and allow to cool
3
30 minutes waiting time