Rhubarb cake with meringue topping
Time
Preparation time: 30 min.
Cooking or baking time: 40 min.
Total preparation time: 1 hr. 10 min.
Rhubarb cake with meringue topping. He is particularly enthralled by the combination of sour and sweet. A true classic!
ingredients
dough
- 250 g butter
- 250 g of sugar
- 250 g flour
- 2 pck vanilla sugar
- 1 pck of baking soda
- 2 eggs and 4 egg yolks
- Fat and baking paper for the mold
- 1.5 kg rhubarb
meringue topping
- 4 egg whites
- 250 g of sugar
preparation
- Beat butter, sugar, eggs and egg yolk until foamy.
- Mix flour with baking powder and add all at once.
- Process everything into a batter, spread on a slightly greased baking sheet lined with baking paper.
- Spread the washed rhubarb cut into pieces and bake at 200 degrees Celsius 180 degrees for 20-30 minutes.
- For the meringue bonnet, beat the 4 egg whites until stiff and let the sugar trickle in gradually. The mass must be so stiff that a cut with the knife remains visible.
- Remove the cake from the oven after the specified time, spread the egg whites and place for another 10 minutes in the oven at 130 degrees down. Make sure that the protein hood does not become too dark.
