in Recipes

Rhubarb cake with meringue

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Ingredients for 12 servings:

  • 125 g butter
  • 125 g sugar
  • 1 packet of vanilla sugar
  • 1 pinch of salt
  • 1 tsp lemon(s) – zest, grated
  • 3 eggs
  • 2 tsp baking powder
  • 200 g flour
  • 2 tbsp cream
  • 750 g rhubarb
  • 100 g gelling sugar
  • 2 eggs, of which the egg white
  • 100 g sugar
  • 40 g ground almonds

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Whisk the butter, sugar, and salt until fluffy. Add the lemon zest and the eggs, one at a time. Stir in the flour sifted with baking powder and the cream. Pour the batter into a greased 26cm springform pan and level the surface. Mix the chopped rhubarb with the sugar and spread it on the base. Bake at 170-190°C for about 20 minutes. Mix the very stiffly beaten egg whites with the sugar and almonds and spread it on the pre-baked cake. Bake for another 15-20 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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