🍰 Rhubarb Tart with Meringue Cap

Name: Rhubarb Tart with Meringue Cap
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g whole wheat flour; 150 g cornstarch; 2 tsp baking powder; 2 eggs; 100 g low-fat quark; 150 g sugar; 50-100 g apple puree; 750 g rhubarb; butter (for the pan); 1 egg white; 1 pinch salt

307 kcal · 30 min · 4 servings

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Ingredients

150 g whole wheat flour
150 g cornstarch
2 tsp baking powder
2 eggs
100 g low-fat quark
150 g sugar
50-100 g apple puree
750 g rhubarb
butter (for the pan)
1 egg white
1 pinch salt

Instructions

1. Mix flour, cornstarch, and baking powder in a large bowl.
2. Separate the eggs so you have the yolks and whites apart.
3. Whisk the egg yolks with the quark and 50 grams of sugar until creamy.
4. Stir in apple sauce until a thick, creamy mixture forms.
5. Gently fold the flour mixture into the batter using a cooking spoon.
6. Preheat the oven to 200 degrees (Gas: Level 5, Fan: 180 degrees).
7. Grease a 26-centimeter springform pan.
8. Place the dough in the pan.
9. Press the dough down with your fingers to form a base.
10. Create a border about 3 centimeters high.
11. Rinse the rhubarb.
12. Clean the rhubarb by removing the fibrous strings.
13. Cut the rhubarb into small pieces.
14. Distribute the rhubarb pieces evenly over the dough base.
15. Bake the cake in the oven for 20 to 25 minutes.
16. Whisk the egg whites with the remaining sugar and a pinch of salt until stiff.
17. Check that the meringue is stiff and glossy.
18. Remove the cake from the oven.
19. Reduce the oven temperature to 180 degrees (Gas: Level 4, Fan: 160 degrees).
20. Spread the meringue evenly over the rhubarb.
21. Bake the cake for another 40 to 45 minutes.

Nutrition per serving

kcal: 307
Protein: 7 g · Fett/Fat: 6 g · Carbs: 54 g