Rhubarb Meringue Cake
Original title: Rhabarber-Baiser-Torte
Added by CrunchyPlate68
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This recipe is shown in a translation. Original language: Deutsch.
Ingredients
×
- almonds, skin-on 100 g
- baking powder 2 tsp
- butter 200 g
- Butter für die Form
- eggs 4
- egg white 4
- flour 175 g
- frischer Rhabarber 400 gor rhubarb, frozen 400 g
- milk 100 ml
- sugar 375 g
- vanilla pod 1
preheat
🌡️ 180°C
distribute
Einrieseln
Gradually trickle in the sugar while stirring.
distribute
bake
🌡️ 180°C ⏱️ 20 min
Abdecken
Cover with aluminum foil so it does not become too dark.
bake
Perform a doneness test: an inserted wooden skewer should come out clean. Otherwise bake for another 5 minutes.
🌡️ 180°C ⏱️ 20 min
stir
Beat until creamy with a hand mixer.
fold
Add the eggs one at a time, mixing well after each addition.
mix
fold
Alternately mix in the dry mixture and milk.
fill
butter
200 g
sugar
175 g
eggs
4
flour
175 g
cake batter
baking powder
2 tsp
milk
100 ml
sugar
200 g
preheated oven
butter-sugar cream
egg batter
dry mix
batter in pan
batter with rhubarb
finished meringue
prepared cake
rhubarb meringue cake
frischer Rhabarber
400 g
rhubarb, frozen
400 g
vanilla pod
1
Aufschlitzen
Slit open lengthwise and scrape out the seeds with a sharp knife.
almonds, skin-on
100 g
Vermahlen
Butter für die Form
grease
Line a 35 x 25 cm baking pan with parchment paper.
egg white
4
beat
Beat until stiff peaks form, but not for too long.
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