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Rhubarb cake with honey meringue

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Ingredients for 1 servings:

  • 125 g butter (soft)
  • 125 g sugar
  • 1 egg(s)
  • 2 egg yolks
  • 50 g starch flour
  • 150 g flour
  • 1 tsp baking powder
  • 1 pinch of cloves
  • ½ tsp cinnamon
  • ½ tsp lemon zest
  • 1 pinch of salt
  • 1 kg rhubarb
  • 2 egg whites
  • 1 tsp lemon juice
  • 100 g sugar
  • 50 g honey

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix all ingredients up to salt in the order listed to form a batter. Line a greased springform pan with it, forming a rim. Wash, peel, and finely chop the rhubarb, and spread it over the base. Bake for 40 minutes in a preheated oven at 200°C. Beat the egg whites until stiff, stir in the lemon juice, sugar, and honey, and pour the mixture onto the baked rhubarb cake. Bake for another 15 minutes. Let cool.

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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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