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Rhubarb meringue cake

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Ingredients for 1 servings:

  • 150 g butter
  • 150 g sugar
  • 1 packet of vanilla sugar
  • 3 eggs (separated)
  • 250 g flour
  • 2 tsp baking powder
  • ⅛ liter milk
  • 400 g rhubarb
  • 1 tsp lemon juice
  • 50 g sugar
  • Butter and breadcrumbs for the mold

Instructions

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

Mix the batter with only egg yolks. Grease the pan, sprinkle with breadcrumbs, and then pour the batter into the pan. Cut the rhubarb into small pieces and spread it over the batter. Bake at 200°C for about 20-30 minutes. Then beat the egg whites until stiff peaks form, adding 50g of sugar and 1 teaspoon of lemon juice. Spread everything over the rhubarb and bake until the beaten peaks are lightly browned. Let it rest for 10 minutes after baking, then remove from the pan.

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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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