John Myers
Meringue – Rhubarb – Cake …
The perfect meringue – rhubarb – cake … recipe with a picture and simple step-by-step instructions.
- 125 g Butter
- 100 g Sugar
- 1 packet Vanilla sugar
- 3 Eggs
- 175 g Sifted flour
- 1 teaspoon Baking powder
- 50 g Ground almonds
- 500 g Fresh rhubarb
- 1 tablespoon Sugar
- 1 teaspoon Lemon juice
- 150 g Sugar
- Mix the butter, sugar and vanilla sugar until creamy. Separate eggs. Chill the egg whites. Stir the egg yolks one at a time into the butter mixture. Mix flour with baking powder. Mix in alternately with the almonds.
- Grease a small baking pan (approx. 20 x 30 cm). Pour in the dough and press down a little on the bottom. Bake in the oven at 180 degrees for about 15 minutes.
- Clean the rhubarb, cut into pieces approx. 3 cm long. Briefly bring to the boil with sugar and 4 tablespoons of water. Drain and drain.
- Remove the base from the oven. Spread the rhubarb on top.
- Beat egg whites with lemon juice until stiff. Sprinkle in the sugar. Beat until the mixture shines.
- Pour egg whites into a piping bag and sprinkle dots on the rhubarb. Bake in the oven at the same temperature for about 15 to 20 minutes. Remove from oven and allow to cool.
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