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Rhubarb cake with meringue

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Ingredients for 4 servings:

  • 200 g flour
  • 80 g sugar
  • 80 g butter
  • 1 egg(s)
  • 4 stalk(s) rhubarb
  • 200 g sour cream
  • 200 ml cream
  • 1 packet of pudding powder (vanilla)
  • 3 egg yolks
  • 125 g sugar
  • 3 egg whites
  • 1 packet of vanilla sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Make a shortcrust pastry from flour, sugar, butter, and egg and refrigerate for 1/2 hour. Peel the rhubarb and cut into small pieces. Mix the sour cream, cream (unwhipped), vanilla pudding powder, egg yolk, and sugar well in a bowl. Add the rhubarb pieces to the mixture. Line a 26cm (10″) tin with the shortcrust pastry and pull up an edge. Pour the mixture into the tin. Bake in a preheated oven at 175°C (350°F) for approx. 60 minutes. Beat the egg whites with the vanilla sugar until stiff peaks form. Spread it on the cake and bake on top of the cake for the last 10-15 minutes.

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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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