Rhubarb Cake with Meringue topping
- 300g flour
- 200g butter or margarine
- 100g sugar
- 1 egg yolk
- 1.5kg rhubarb
- 3 egg whites
- 150g sugar
Level of difficulty Average
Cooking time 40mins
Cost Average budget
Sieve the flour onto a baking board. Scatter the butter in small lumps over the flour. Similarly, scatter over the sugar. Add the egg yolk to the centre of the mix.
Quickly mix and knead the ingredients into a dough starting from the middle of the board and working outwards. Keep your hands cool throughout so as to expose the dough to as little heat as possible. Wrap the dough in tinfoil and allow to rest in the fridge for 2 hours.
Wash and dry the rhubarb. Then peel away the thin outer skin. Cut the stalks into finger-length pieces.
Roll out the dough on a surface dusted with flour until it is big enough to cover a baking tray. Carefully transfer in onto the baking tray. Using a fork, pierce the dough multiple times.
Arrange the rhubarb pieces on the baking tray. They should be tightly packed against each other.
Bake for 30 minutes in an oven pre-heated at 200°C.
Whisk the egg whites and the remaining sugar until it forms stiff peaks.
Once the cake has been baked for the initial 30 minutes, remove it from the oven and allow to cool for a few minutes. Then spread over the egg whites. This can be done as one continuous layer or arranged in a lattice with the aid of a piping bag (see photo).
Return the cake to the oven and bake for a further 10 minutes until the meringue has turned a light brown.
Cut the cake into squares, remove it from the baking tray and allow to cool on a wire rack.
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