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Rhubarb cake with coconut and meringue

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Ingredients for 1 servings:

  • 1 kg rhubarb
  • 170 g margarine, soft
  • 150 g sugar
  • 1 pinch of salt
  • 1 packet of vanilla sugar
  • 4 eggs
  • 280 g flour
  • 3 tsp baking powder
  • 4 tbsp milk
  • 3 tbsp desiccated coconut
  • 1 tbsp margarine
  • 1 tbsp sugar
  • 3 egg whites
  • 90 g sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash, trim, and slice the rhubarb. Beat the margarine, sugar, salt, and vanilla sugar until fluffy. Gradually add the eggs. Mix the flour with the baking powder and stir in the milk. Fold in the desiccated coconut. Grease a 30 x 40 cm baking sheet, pour in the batter, spread the rhubarb on top, and sprinkle with sugar. Bake at 175 degrees Celsius for 50 minutes. Beat the egg whites with the sugar until stiff, spread over the still-hot cake, and bake for another 10 to 15 minutes. The meringue should not darken, so the golden drops stand out. Refrigerate the cake.

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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.

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