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Rhubarb and Meringue Cake from Mom

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Rhubarb and Meringue Cake from Mom

The perfect rhubarb and meringue cake from mom recipe with a picture and simple step-by-step instructions.

Meringue:

  • 150 g Spelled flour
  • 75 g Food starch
  • 2 tsp Baking powder
  • 150 g Soft butter
  • 150 g Sugar
  • 1 Vanilla sugar
  • 2 Eggs
  • 1 Egg yolk
  • 3 Protein
  • 1 tsp Lemon juice
  • 1 pinch Salt
  • 175 g Sugar
  1. Clean and peel the rhubarb and cut into 3cm long pieces. PRE HEAT THE OVEN TO 180 DEGREES CtbspCIUS!
  2. Sift flour, cornstarch and baking powder. Mix the soft butter, sugar and vanilla sugar until frothy. Gradually stir the eggs and egg yolks into the flour mixture. Pour into a greased springform pan.
  3. Spread the rhubarb on the dough and bake at 180 degrees for 25 minutes.
  4. Then beat the egg white with a pinch of salt until stiff, finally whisk in the sugar and stir in the lemon juice.
  5. Take the cake out of the oven after 25 minutes and brush with egg whites. Bake the cake for another 20 minutes.
Dinner
European
rhubarb and meringue cake from mom

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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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