Rhubarb-vanilla meringue cake
easy
60 mins
60 mins
Ingredients
- 1.2 kg Rhubarb
- 250 g Butter or margarine
- 325 g Sugar
- 7-10 Tbsp scraped pulp from 1 vanilla pod
- 7-10 Tbsp 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
- 3 Protein
- 7-10 Tbsp (size M)
- 125 g Icing sugar
- 1 package Vanillin sugar
- 1 TEASPOON Lemon juice
- 7-10 Tbsp Grease
Directions
- 1
Clean and wash the rhubarb, drain well and cut into 1-2 cm long pieces. Cream fat, 200 g sugar, vanilla pulp and salt. Add lemon zest, stir in 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.
- 2
Mix rhubarb with 125 g sugar and sprinkle loosely on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. In the meantime beat the egg whites until stiff. Gradually add icing sugar and vanillin sugar. Stir in lemon juice. Pour the meringue mixture into a piping bag with perforated spout. Decorate the finished cake with a diamond-shaped meringue grid. Brown lightly at the same temperature for about 5 minutes. Take out and let it cool down.
- 3
Pour the meringue mixture into a piping bag with perforated spout. Decorate the finished cake with a diamond-shaped meringue grid. Brown lightly at the same temperature for about 5 minutes. Take out and let it cool down. Cut out 18-20 pieces with a round cookie cutter (8 cm Ø). With
- 4
decorate mint leaves
Nutrition Facts
240 kcal
32 g
11 g
3 g