Rhubarb tin cake with meringue
easy
60 mins
60 mins
Ingredients
- 1.5 kg Rhubarb
- 250 g Butter or margarine
- 325 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 7-10 Tbsp grated rind of 1 untreated lemon
- 4 Eggs (size M)
- 250 g Flour
- 75 g Cornstarch
- 1 heaped Tsp baking powder
- 7-10 Tbsp Grease
- 2 Protein
- 125 g Sugar
- 1 TEASPOON Lemon juice
Directions
- 1
Clean and wash the rhubarb, drain well and cut into two to three centimetre long pieces. Cream fat, 200 grams of sugar, vanillin sugar and salt. Add lemon zest, then stir in the eggs one after the other. Mix flour, cornstarch and baking powder and stir briefly into the mixture. Spread the dough evenly in the greased fat pan of the oven. Mix the rhubarb with the remaining sugar and sprinkle loosely on the dough. Bake in the preheated oven (electric oven: 200°C/ gas: level 3) for 25 to 30 minutes.
- 2
In the meantime, beat the egg whites until stiff. Gradually pour in the sugar. Stir in lemon juice. Pour meringue mixture into a piping bag with a star-shaped spout. Decorate the finished cake with a diamond-shaped meringue grid. Brown lightly at the same temperature for another five minutes. Makes 20 pieces
- 3
E 3.5 g/ F 12.12, g/ KH 36.38 g
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