Rhubarb meringue cake

Name: Rhubarb meringue cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 1.5 kg Rhubarb; 3 Eggs (size M); 125 g Butter or margarine; 225 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 150 g Flour; 50 g Cornstarch; 1 TEASPOON Baking Powder; 1/2 TEASPOON ground cinnamon; 1 pinch ground cloves; 50 g Honey; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

1.5 kg Rhubarb
3 Eggs (size M)
125 g Butter or margarine
225 g Sugar
1 package Vanillin sugar
1 pinch Salt
150 g Flour
50 g Cornstarch
1 TEASPOON Baking Powder
1/2 TEASPOON ground cinnamon
1 pinch ground cloves
50 g Honey
7-10 Tbsp Grease

Directions

1
Clean, wash and cut the rhubarb into 2 cm long pieces. Separate 2 eggs. Beat the fat until frothy. Add 125 g sugar, vanillin sugar, salt, 1 egg and 2 egg yolks and mix. Mix flour, cornstarch and baking powder and stir in.
2
Add cinnamon and cloves. Grease a springform pan (26 cm Ø) and smooth down the dough. Spread rhubarb pieces on it. In a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes.
3
bake. In the meantime, beat the egg whites until stiff, gradually adding the remaining sugar. Add honey and mix. Spread the beaten egg white mixture on the rhubarb and bake for another 15 minutes.
4
Let the cake cool down and serve with whipped cream if desired.