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🍰 Rhubarb Cake with Fluffy Meringue Topping

346 kcal · 65 min · 4 servings

Ingredients

• 200 g flour
• 100 g margarine (half-fat)
• 75 g sugar
• 2 tsp baking powder
• 1 packet vanilla pudding powder
• 300 ml milk
• 500 g rhubarb
• some sugar (for the rhubarb)
• 100 g powdered sugar
• 3 egg(s)

Instructions

1. 1. Carefully separate the eggs. Keep the yolks and whites apart.
2. 2. Mix the flour with the margarine, sugar, baking powder, and the egg yolks.
3. 3. Knead the ingredients into a firm shortcrust dough.
4. 4. Place the dough in the refrigerator for a while.
5. 5. Peel the rhubarb thoroughly.
6. 6. Cut the rhubarb into small cubes.
7. 7. Sprinkle the rhubarb pieces with sugar.
8. 8. Cook the pudding using the pudding powder and milk according to the package instructions.
9. 9. Make sure you use no more than 300 milliliters of liquid in total for the pudding.
10. 10. Stir the sugared rhubarb pieces into the finished pudding.
11. 11. Take the dough out of the refrigerator.
12. 12. Line a 26-centimeter springform pan with the dough.
13. 13. Pour the pudding-rhubarb mixture into the lined pan.
14. 14. Preheat the oven to 180 degrees Celsius.
15. 15. Set the oven to top and bottom heat.
16. 16. Bake the cake for about 20 minutes.
17. 17. Beat the egg whites until stiff.
18. 18. Mix the stiffly beaten egg whites with the powdered sugar.
19. 19. Spread the meringue mixture evenly over the partially baked cake.
20. 20. Adjust the oven temperature to 160 degrees Celsius.
21. 21. Bake the cake for another 25 minutes using top and bottom heat.
22. 22. Take the cake out of the oven when it is fully done.

Nutrition per serving

• kcal: 346
• Protein: 7 g · Fett/Fat: 14 g · Carbs: 53 g