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Meringue rhubarb cake

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Ingredients for 1 servings:

  • 75 g margarine
  • 125 g sugar
  • 1 pinch of salt
  • 2 eggs
  • 1 dl coffee cream
  • 500 g rhubarb
  • 1 lemon(s), unsprayed (peel)
  • ½ tsp lemon juice
  • 3 tbsp milk
  • ½ tsp baking powder
  • 250 g flour

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Whisk together margarine, sugar, salt, 1 egg yolk, lemon zest and juice until frothy. Add sifted flour and baking powder, and milk; knead the dough lightly. Pour the dough into the tin, lightly prick the base with a fork, and add the diced rhubarb. Bake at 200°C for 15 minutes. Then mix 3 tablespoons of sugar and the coffee cream. After 15 minutes, pour over the rhubarb, then bake for another 20 minutes. Meanwhile, mix the egg whites with 2 tablespoons of sugar, beat until stiff peaks form, and spread the beaten egg whites over the cake. Bake for another 10 minutes, until the beaten egg whites are light brown. Let cool in the tin.

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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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