John Myers
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Mini Rhubarb Cake
The perfect mini rhubarb cake recipe with a picture and simple step-by-step instructions.
For approx. 8 pieces; For the batter:
- 125 g Wheat flour type 405 or 550
- 125 g Sugar
- 125 g Soft butter
- 2 Egg yolk size M
- 2 Eggs size M
- 1 pinch Salt
- 2 tbsp Milk
For the rhubarb topping:
- 300 g Rhubarb
- 160 g Sour cream
- 1 Tbsp, slightly heaped Custard powder
- 2 tbsp Powdered sugar
For the meringue:
- 2 Egg white size M
- 100 g Sugar
- 1 tsp, deleted Food starch
- Wash and clean the rhubarb and cut into pieces approx. 3 cm in size. Drain on a sieve.
- Grease a springform pan (22 cm Ø) on the bottom, sprinkle with breadcrumbs and refrigerate. Preheat the oven to 175 ° C (convection: 160 ° C).
- For the batter, put the flour, sugar, butter, egg yolks, eggs, salt and milk together in a bowl and beat at the highest level for about 2 minutes to form a light batter. Pour the dough into the mold and smooth it out.
- Mix the sour cream with the custard powder and powdered sugar in a bowl, add the prepared rhubarb pieces and mix well. Place the rhubarb topping on the batter and distribute evenly on top. Bake the cake on the middle rack for about 45-50 minutes.
- In the meantime, for the meringue, beat the egg whites until stiff, slowly pour in the sugar and beat for another minute. Add the cornstarch and stir briefly.
- Take the cake out of the oven and quickly spread the meringue on top, leaving about 2 cm free. Bake the cake at the same temperature for about 15 minutes. Take the meringue cake out of the oven and let it cool for at least 1 hour before slicing.
- Tip 7: The meringue can quickly become too dark. Check again and again in between and cover with aluminum foil if necessary.
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