in Germany

Rhubarb meringue cake

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Ingredients for 1 servings:

  • 500 g rhubarb
  • 125 g butter
  • 125 g sugar
  • 1 pinch of salt
  • 1 packet of vanilla sugar
  • 2 egg yolks
  • 150 g flour
  • 1 tsp baking powder
  • 30 g cornstarch
  • 2 egg whites
  • 100 g sugar (preferably icing sugar)
  • 1 tbsp lemon juice

Instructions

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

Quick and delicious!

Cut the rhubarb into pieces. Make a batter using butter and cornstarch. Grease a springform pan, pour in the batter, and top with the rhubarb pieces. Bake at 175°C for 25 minutes. Prepare the meringue, pour it onto the cake, and bake for another 20 minutes. Caution! Check the meringue regularly to make sure it doesn’t overcook; reduce the heat slightly if necessary. Then let it stand in the warm oven for another 5-10 minutes. Enjoy baking!

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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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