in Recipes

Rhubarb cake with meringue

updated

Spread the love

Ingredients for 1 servings:

  • 200 g flour
  • 100 g margarine (semi-skimmed)
  • 75 g sugar
  • 2 tsp baking powder
  • 1 packet of vanilla pudding powder
  • 300 ml milk
  • 500 g rhubarb
  • some sugar for the rhubarb
  • 100 g powdered sugar
  • 3 eggs

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

the fastest in the world

Separate the eggs. Make a shortcrust pastry from the flour, margarine, sugar, baking powder, and egg yolks, then chill. In the meantime, peel the rhubarb, cut it into small pieces, and sprinkle with sugar. Make a pudding from the pudding mix and milk (you can also use the rhubarb water if you like! But don’t use more than 300 ml), and stir in the rhubarb pieces. Pour the mixture into the springform pan prepared with the pastry and bake for 20 minutes at 180°C. Now beat the egg whites with the icing sugar until stiff peaks and spread over the pre-baked cake. Bake the entire cake for another 25 minutes at 160°C.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Rhubarb – Mint – Jam

Gourmet slices