Rhubarb meringue cake

Name: Rhubarb meringue cake
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 1 kg Rhubarb; 250 g Butter or margarine; 7-10 Tbsp Salt; 1 package Vanillin sugar; 550 g Sugar; 7 Eggs (size M); 400 g Flour; 1 package Baking Powder; 200 ml Buttermilk; 1 Vanilla pod; 2 TEASPOONS White wine vinegar; 1-2 TABLESPOONS Icing sugar; 7-10 Tbsp Lemon balm; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

1 kg Rhubarb
250 g Butter or margarine
7-10 Tbsp Salt
1 package Vanillin sugar
550 g Sugar
7 Eggs (size M)
400 g Flour
1 package Baking Powder
200 ml Buttermilk
1 Vanilla pod
2 TEASPOONS White wine vinegar
1-2 TABLESPOONS Icing sugar
7-10 Tbsp Lemon balm
7-10 Tbsp Grease

Directions

1
Clean, wash and cut the rhubarb into large pieces. drain
2
Cream fat, 1 pinch of salt, vanillin sugar and 200 g sugar with the whisks of the hand mixer. Separate the eggs. Stir in 3 portions of egg yolks. Mix flour and baking powder. Add alternately with buttermilk and stir in
3
Put the dough on a greased fat pan and smooth it down. Spread rhubarb evenly on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes
4
Cut the vanilla pod lengthwise. Scrape out vanilla pulp with the back of a knife. Whisk egg white, salt and vinegar with the whisk of the hand mixer until stiff, add 350 g sugar. Add vanilla pulp. Beat until the sugar is completely dissolved and the meringue is shiny white
5
Take the cake out of the oven, spread the meringue loosely on the cake, leaving a margin of about 1 cm all around. Bake the cake at the same temperature for another 15-20 minutes
6
Remove from the oven, place on a cake rack and allow to cool. Dust with icing sugar. Cut open, arrange on plates and decorate with lemon balm as desired