John Myers
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Rhubarb Cake with Meringue Topping
The perfect rhubarb cake with meringue topping recipe with a picture and simple step-by-step instructions.
shortcrust
- 3 piece Egg yolk
- 50 g Sugar
- 1 packet Lemon sugar
- 1 Knife point Ground cinnamon
- 150 g Butter
- 1 pinch Salt
- 250 g Flour
filling
- 850 g Fresh rhubarb
- 2 piece Squeezed lemons
- 3 tablespoon Sugar
Hood
- 3 piece Beaten egg whites
- 150 g Sugar
optional
- 125 g Ground almonds
- First clean the rhubarb, cut into small pieces and place in a bowl. Add the juice of two lemons, sprinkle 3 tablespoons of sugar on top, mix everything together and let stand covered for a while.
- Now make a shortcrust pastry from the egg yolk, sugar, lemon sugar, cinnamon, butter, salt and flour and press it into a greased springform pan with a flat bottom, lined with baking paper. Pull up the shortcrust pastry a little on the edge. Tip: You can also swap an egg yolk for one or two tablespoons of white wine.
- Prick the shortcrust pastry base with a fork.
- Now spread the rhubarb pieces with lemon sugar juice on the base and bake the cake at 180 ° C in the preheated oven for 10 minutes.
- In the meantime, beat three egg whites with 150 grams of sugar until they are stiff. If you like, you can now lift 125 grams of ground almonds under the ice snow. Spread the egg whites on the pre-baked cake and put everything in the oven at 180 ° C for another 40 minutes. If the meringue hood is too brown, please cover it with aluminum foil.
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