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🍰 Rhubarb Cake with Meringue

576 kcal · 30 min · 4 servings

Rhubarb Cake with Meringue Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. In a bowl, mix flour, 80 g sugar, and a pinch of salt. Cut the cold butter into cubes and mix it with the flour. Add two eggs and knead everything into a smooth dough. Wrap the dough in plastic wrap and chill.
  2. 2. Preheat the oven to 180 °C (top/bottom heat). Wash the rhubarb thoroughly, peel if necessary, and cut into small pieces. Separate the eggs.
  3. 3. In a bowl, beat the egg yolks with 200 g sugar using a hand mixer until frothy. Stir in the vanilla sugar and cornstarch. Add the rhubarb to the mixture and mix well.
  4. 4. Grease a springform pan. Roll out the dough on a floured work surface and line the springform pan with it, forming a border of about 5 cm. Distribute the rhubarb-egg mixture evenly over the dough and bake the cake for about 30 minutes in the oven.
  5. 5. In the cleaned bowl, beat the egg whites with a hand mixer until stiff. Gradually sprinkle in 100 g sugar and continue beating until the egg whites start to shine.
  6. 6. Take the rhubarb cake out of the oven and reduce the temperature to 160 °C. Spread the egg whites evenly over the cake and bake for another 20 minutes until the egg whites are golden brown. Remove the rhubarb cake with meringue from the oven, let it cool, and serve. Enjoy your meal!

Nutrition per serving