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Crumble rhubarb sheet cake with meringue

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Ingredients for 1 servings:

  • 300 g flour
  • 200 g butter
  • 250 g sugar
  • 1 egg yolk
  • 3 egg whites
  • 1 ½ kg rhubarb, cleaned
  • Grease for the tray

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Knead the flour, butter, egg yolks, and 100g of sugar to make a shortcrust pastry. Let it rest in the refrigerator for about 2 hours. Trim the rhubarb and cut it into pieces about 5cm long. Preheat the oven to 200°C. Roll out the dough to the size of a baking sheet, place it on a greased baking sheet, and prick it several times with a fork. Cover the dough with the rhubarb and bake for about 30 minutes. Meanwhile, beat the 3 egg whites until stiff peaks form. Gradually add the remaining sugar. After 30 minutes, pipe this mixture onto the cake using a piping bag to form a lattice. Bake for another 10 minutes and enjoy. The dough is very flat and cookie-like, but delicious.

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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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