Rhubarb meringue cake
very easy
90 mins
90 mins
Ingredients
- 750–800 g Rhubarb
- 7 Eggs (size M)
- 200 g soft butter or margarine
- 300 g sugar + 1 tablespoon sugar
- 3 packages Vanillin sugar
- 1 pinch Salt
- 200 g Flour
- 3 tsp (approx. 12 g) Baking Powder
- 6-7 tablespoons (approx. 60 g) Whipped cream
- 2 tablespoons of 10 g) Cornflour
- 1-2 TEASPOONS Icing sugar for dusting
- 7-10 Tbsp Fat and flour
Directions
- 1
Clean the rhubarb, wash and pat dry. Cut rhubarb lengthwise into halves or quarters and dice (625 g net).
- 2
Separate 4 eggs, chill the egg white. Mix the fat, 100 g sugar, 2 packets of vanillin sugar and salt with the whisks of the hand mixer for about 5 minutes until creamy. Stir in egg yolks one after the other. Then add 3 eggs alternating with 1 tbsp. flour each and stir in.
- 3
Mix the remaining flour and baking powder and stir in briefly with the cream.
- 4
Grease a springform pan (30 cm Ø) and dust with flour. Put the dough into the form and smooth it down. Mix 250 g rhubarb and 1 tbsp. sugar, spread on the dough. In the preheated oven, 2.
- 5
Bake from below (electric oven: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for about 20 minutes.
- 6
Beat the egg whites until stiff, adding 200 g sugar and 1 sachet of vanillin sugar at the end. Dust 375 g rhubarb with starch and mix. Fold the rhubarb into the meringue. Remove the cake from the oven.
- 7
Spread the rhubarb meringue loosely, leaving a 2-3 cm wide edge all around.
- 8
Put the cake back into the hot oven and bake in about 35 minutes. Take out and place on a cake rack. Carefully remove the cake from the rim with a sharp knife, remove the rim of the mould and let the cake cool down.
- 9
Lift the cake onto a cake plate and dust the edge with icing sugar. Whipped cream tastes good with it.
Nutrition Facts
280 kcal
32 g
15 g
5 g
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