Rhubarb meringue cake

Name: Rhubarb meringue cake
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 1 kg Rhubarb (not too thick sticks); 300 g Sugar; 100 g white chocolate; 175 g Butter or margarine; 7-10 Tbsp grated rind of 1 untreated lemon; 3 Eggs (size M); 175 g Flour; 50 g Cornstarch; 1 coated Tsp Baking Powder; 1 Protein (size M); 1/2 TEASPOON Lemon juice

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

1 kg Rhubarb (not too thick sticks)
300 g Sugar
100 g white chocolate
175 g Butter or margarine
7-10 Tbsp grated rind of 1 untreated lemon
3 Eggs (size M)
175 g Flour
50 g Cornstarch
1 coated Tsp Baking Powder
1 Protein (size M)
1/2 TEASPOON Lemon juice

Directions

1
Clean and wash the rhubarb, drain well and cut into even pieces. Mix with 50 g sugar and set aside. Roughly chop the chocolate. Mix fat and 200 g sugar until creamy. Add lemon zest, stir in eggs one after the other. Mix flour, cornstarch and baking powder and stir briefly into the mixture. Fold in chocolate.
2
Spread the dough evenly on a greased and floured baking tray (32 x 39 cm) or the fat pan of the oven. Spread rhubarb in strips on top. Bake in the preheated oven (electric cooker: 200°C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. In the meantime, beat the egg whites until stiff, add 50 g sugar and finally stir in the lemon juice. Spread the meringue mixture with a spoon as tuffs on the cake. Bake the cake for another 5 minutes at the same temperature until the meringue tuffs are lightly browned