John Myers
Rhubarb Meringue Sheet Cake
The perfect rhubarb meringue sheet cake recipe with a picture and simple step-by-step instructions.
- 700 g Rhubarb
- 100 g Butter
- 230 g Sugar
- 1 packet Vanilla sugar
- 3 Pc. Eggs
- 170 g Spelled flour
- 100 g Food starch
- 3 tsp Baking powder
- 130 ml Milk
- Clean the rhubarb, peel if necessary and cut into 2 cm wide pieces. Separate the eggs and beat the egg whites until stiff. Gradually pour in 130 g of sugar. Set aside the egg whites.
- Beat the butter, 100 g sugar, vanilla sugar with the hand mixer on the highest setting until frothy. Stir in egg yolks one at a time for half a minute. Mix the flour, starch and baking powder and mix in briefly on a low level, alternating with the milk.
- Place the dough on a baking sheet (30 x 40 cm) lined with baking paper and smooth it out. Spread the rhubarb pieces on top. Bake in the preheated oven on the middle rack at 180 degrees top / bottom heat for 18 minutes. Then spread the egg whites on top and bake for another 15 minutes until the meringue is golden yellow.
Facebook Comments