John Myers
Rhubarb Meringue Cake
The perfect rhubarb meringue cake recipe with a picture and simple step-by-step instructions.
- 1 kg Rhubarb
- 1 tbsp Sugar
- 75 g Butter
- 75 g Sugar
- 75 g Vanilla, ground
- 3 Eggs
- 75 g Flour
- 40 g Strength
- 1 tsp Baking powder
- 1 pinch Salt
- 115 g Sugar
- Peel the rhubarb and put it in a saucepan with the tablespoon of sugar, heat and cook until it is soft, then let it cool down and put it in a sieve to sift off the excess liquid. Do not press or similar, just wait a moment. Preheat the oven to 180 degrees.
- 2 separate the eggs. Beat the whole egg, the 2 egg yolks and the 75g sugar in a bowl for 5 minutes until frothy. Then add the butter, vanilla and the flour, as well as the starch and of course mix in the baking powder at the same time. Grease and flour the springform pan and distribute the batter evenly on the base. Then spread the drained rhubarb on the bottom and bake for 40 minutes.
- Now turn the oven down to 170 degrees and then beat the 2 egg whites with a pinch of salt until stiff. Now pour in the 115g sugar. Then distribute the egg whites on the cake and bake it in the oven for another 20 minutes. The egg whites should now be light brown.
Tip:
- Prepare the cake the day before and bake it with the egg whites on the current day, just before serving, that’s where we find it best.
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