John Myers
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Rhubarb Cake with Almond Meringue
The perfect rhubarb cake with almond meringue recipe with a picture and simple step-by-step instructions.
For approx. 12 pieces; for the dough:
- 250 g Wheat flour type 405 or 550
- 1 tsp Baking powder
- 250 g Butter
- 150 g + 1 tbspZucker
- 1 pinch Salt
- 4 Eggs size M
- 600 g Rhubarb
- Grated zest of 1/2 organic lemon
For the almond meringue:
- 3 Egg white size M
- 1 pinch Salt
- 80 g Finest baking sugar
- 4 $L, gestrichen Ground almonds, skinless
- Preheat the oven to 180 ° C (circulating air: 155 ° C). Grease a springform pan (26 cm Ø), sprinkle with breadcrumbs and refrigerate.
- Wash and clean the rhubarb and cut diagonally into pieces approx. 2 cm long. Sprinkle with 1 tablespoon of sugar and let it steep at room temperature.
- Mix the butter with sugar and a pinch of salt until creamy. Gradually stir in the eggs. Stir the flour mixed with baking powder and grated lemon zest into the dough in 2 portions. Pour the dough into the prepared springform pan and smooth it out. Drain the rhubarb on a sieve and spread on the dough. Bake in the preheated oven on the middle rack for about 50-60 minutes.
- About 15 minutes before the end of the baking time, beat the egg whites with a pinch of salt until stiff, pour in the sugar and keep beating until the egg whites are firm. Pour the grated almonds over it and fold in carefully with a whisk. Place the meringue on top of the cake, leaving about 2 cm free. Bake the cake at the same temperature for about 10-15 minutes until the meringue is lightly browned.
- Take the cake out of the oven and let it rest on a wire rack for about 15-20 minutes. Only then loosen the edge of the mold and let it cool down.
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