John Myers
Contents
show
Rhubarb Cake with Meringue (quick)
The perfect rhubarb cake with meringue (quick) recipe with a picture and simple step-by-step instructions.
- 250 g Soft butter
- 100 g Sugar
- 3 tsp Vanilla sugar
- 1 pinch Salt
- 1 piece Egg
- 250 g Spelled flour smooth
- 2 tsp Baking powder
- 1 kg Rhubarb
- 3 piece Protein
- 150 g Sugar
Dough with rhubarb topping
- For the dough, stir the butter with the mixer on the highest setting until smooth. Gradually stir in the sugar, vanilla sugar and salt until you have a bonded mass. Stir in the egg. Mix the flour with the baking powder, stir in portions on a medium setting. Spread the dough on a baking sheet lined with baking paper. For the topping, clean the rhubarb, wash, drain, cut into pieces and place evenly on the dough. Put the baking sheet in the oven. Hot air: Bake 170 ° C (not preheated) for about 25 minutes
Meringue topping
- For the meringue, beat the egg white until stiff, gradually stir in the sugar. Pour the meringue mass into a piping bag with a large perforated nozzle and squirt onto the rhubarb cake. Put the baking sheet in the oven. Top and bottom heat: Bake 200-220 ° C for about 8 minutes. Let cool down and enjoy straight away. Hmm a poem.
Facebook Comments