John Myers
Ingredients for 1 servings:
- 200 g flour
- 1 tsp baking powder
- 100 g butter or margarine
- 75 g sugar
- 1 egg(s)
- 500 g rhubarb, or a little more
- 3 egg yolks
- 50 g sugar
- 200 g sweet cream
- 40 g cornstarch
- 3 egg whites
- 150 g sugar
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes
for 12 pieces and a 26 cm springform pan
Dough: Make a dough from flour, baking powder, butter, sugar and egg and chill for 30 minutes. Clean the rhubarb and cut it into small pieces. Roll out the dough on the bottom of a greased 26 cm springform pan, press down a 4 cm high edge, prick the base several times and spread the rhubarb on top. Glaze: Mix the egg yolks, sugar, cream and cornstarch, pour over the fruit and place the pan in the middle of a COLD oven. Bake at 175 °C fan/convection oven for 45 minutes. Meringue topping: Beat the egg whites until stiff peaks, sprinkle in the sugar and continue beating. Spread the mixture over the cake and bake for a further 15 – 25 minutes. Let the cake cool in the pan. Cut into 12 pieces. Tip: The cake can also be made with currants or grapes.
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