Rhubarb meringue cake
Time: 30 min. preparation time, 35 min. baking time
Nutrition: Calories ca 267 / Protein 5g / Carbohydr. 38g / Fat 10g
Ingredients (12 servings)
|325 g||sugar (divided)|
|160 g||all-purpose flour|
|55 g||ground almonds|
|0.5 tsp||salt (divided)|
|2 tsp||baking powder|
|1 tsp||vanilla extract|
|1 tsp||lemon juice|
|butter for greasing|
sieve, rubber spatula, springform pan (23-cm/9-inch), cutting board, knife, 3 mixing bowls, stand mixer or hand mixer with beaters
Café au lait
Enjoy this luscious cake with a cup of freshly brewed Café au lait.
Bring butter and eggs to room temperature. Preheat oven to 175°C/350°F and butter springform pan. Chop rhubarb.
springform pan, cutting board, knife
600 g rhubarb / butter for greasing
Combine some of the sugar with rhubarb and let sit for approx. 30 minutes.
mixing bowl, rubber spatula
2 tbsp sugar
Transfer rhubarb to a sieve set over a bowl and let drain for approx. 15 – 20 minutes. Pat dry.
mixing bowl, sieve
Stir together flour, ground almonds, salt, and baking powder and set aside. Cream butter and some of the sugar until light and fluffy, then add eggs one at a time, mixing until well combined. Stir in vanilla.
mixing bowls, rubber spatula, stand mixer or hand mixer with beaters
160 g all-purpose flour / 55 g ground almonds / 2 tsp baking powder / 0.25 tsp salt / 113 g butter / 150 g sugar / 2 eggs / 1 tsp vanilla extract
Carefully fold flour mixture into the batter until combined.
Spread batter evenly into springform pan. Top with drained rhubarb and bake for approx. 20 min., or until the dough begins to turn golden brown.
springform pan, rubber spatula
While the cake bakes, beat egg whites in a clean bowl with a clean whisk on medium speed until they start to foam; add salt and lemon juice. Increase speed gradually until soft peaks form, then slowly incorporate sugar until meringue is stiff and shiny.
mixing bowl, stand mixer or hand mixer with beaters
4 egg whites / 150 g sugar / 0.25 tsp salt / 1 tsp lemon juice
Spread meringue over rhubarb and return the cake to the oven for approx. 15 min., or until the meringue turns golden brown. Let the cake cool completely. Before removing it from the pan, run a sharp knife along the sides of the cake to loosen it. Enjoy!