John Myers
Ingredients for 1 servings:
- 1 kg rhubarb
- 250 g butter
- 250 g sugar
- 1 packet of vanilla sugar
- 500 g flour
- 1 packet of baking powder
- 4 m.-sized eggs
- 200 g meringue(s), crumbled
- e.g. milk
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes
Trim both ends of the rhubarb stalks and peel the rhubarb. Cut into pieces of about 2.5 cm. Sprinkle the pieces with about 4 tablespoons of sugar and let them stand for at least 1/2 hour. Beat the eggs with sugar and vanilla sugar until frothy. Gradually add the flour and enough milk to make a batter that’s difficult to tear off the spoon. Line a baking tray with baking paper, place the batter on it and smooth it out. Spread the rhubarb over the batter. Place the tray in the preheated oven and bake the cake for about 30 minutes at 160°C (convection oven) (use a skewer to check if it’s cooked through). While the cake is still warm, sprinkle it thickly with the meringue crumbs. Let it cool, arrange it on the plate and serve.
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