Rhubarb cake with meringue II

Ingredients for Rhubarb cake with meringue II

Instructions for Rhubarb cake with meringue II

To prepare the Rhubarb cake with meringue II recipe, please follow these instructions:

Make the dough together by stirring butter, sugar, vanilla sugar, salt and egg yolks together until the consistency is creamy. Mix flour and baking soda together at a time, then mix with the milk.

Butter a cake form (about 24 * 30 * 5 cm) with butter and sprinkle with a thin layer of sugar. Pour the dough into the mold and smooth the surface.

Turn on the oven at 200 degrees. As it warms up, the marcel is made.

Whip the egg whites almost stiff in a bowl, then whip the sugar for a little while. Whip until the marlin is completely stiff.
Cut the top and bottom of the rhubarb and rinse them thoroughly. Then wipe them with a kitchen roll so that there is no water.

Cut the rhubarbs into mundane pieces. Pump the pecan nuts roughly and mix them with the rhubarb pieces before turning in the marlin.

Gently grease the mixture on top of the dough. Put the rhubarb cake in the oven and bag it for approx. 40 minutes. Let it cool a little before serving.


The cake can be eaten as it is, but it tastes even better if it is served with whipped cream or cream fraiche (possibly mixed with some vanilla sugar).

tips:
Do you also love cake and rhubarb? If yes - then try this cake that balances between the sour and the sweet one. The sour rhubarb combined with the sweet meringue creates a wonderful cake experience, which the whole family will love to get served. The cake is a real summer treat, since rhubarb has season from April to mid August. Enjoy it - it's absolutely outstanding!