Rhubarb meringue cake

Name: Rhubarb meringue cake
Cook time: 40 min
Total time: 40 min
Yield: 24
Ingredients: 1 kg Rhubarb (net 800 g); 2 TABLESPOONS + 350 g + 300 g sugar; 7-10 Tbsp Fat and flour; 10 Eggs (Gr. M); 400 g soft butter/margarine; 1 package Vanillin sugar; 7-10 Tbsp Salt; 1⁄2 Package (250 ml) finished vanilla sauce; 500 g Flour; 7-10 Tbsp 1 1⁄2 packet of baking powder

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 24

1 kg Rhubarb (net 800 g)
2 TABLESPOONS + 350 g + 300 g sugar
7-10 Tbsp Fat and flour
10 Eggs (Gr. M)
400 g soft butter/margarine
1 package Vanillin sugar
7-10 Tbsp Salt
1⁄2 Package (250 ml) finished vanilla sauce
500 g Flour
7-10 Tbsp 1 1⁄2 packet of baking powder

Directions

1
Clean and wash the rhubarb, weigh 800 g of it and cut into approx. 3 cm long diagonal pieces. Fill into a bowl, mix with 2 tbsp. sugar and let it stand for about 10 minutes.
2
Grease a fat pan (approx. 32 x 39 cm; at least 3.5 cm deep) and dust with flour. Separate 5 eggs. Cream fat, 350 g sugar, vanilla sugar and 1 pinch of salt. Stir in 5 egg yolks and 5 eggs one after the other and then stir in vanilla sauce.
3
Mix flour and baking powder and stir in portions briefly. Spread on the fat pan. Spread the rhubarb on top. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 30 minutes.
4
Beat 5 egg whites and 1 pinch of salt until stiff. While continuing to beat, pour in 300 g sugar and beat until the sugar is completely dissolved. Remove the cake from the oven. Turn up the oven temperature: Electric cooker: 200 °C/circulating air: 175 °C/gas: see.
5
Manufacturer. Spread the meringue loosely on the cake and continue baking for about 15 minutes. Let the cake cool down.