Herbal rhubarb cake with nutmeg

Ingredients for Herbal rhubarb cake with nutmeg

Instructions for Herbal rhubarb cake with nutmeg

To prepare the Herbal rhubarb cake with nutmeg recipe, please follow these instructions:

Cut half a kilo of rhubarb in two centimeters long pieces and warm them slowly to the boiling point in a pan together with a deciliter of sugar and grains from a vanilla rod.
Cool.

Add 175 grams of butter and two deciliters of sugar to the dough. Add a whole egg and three egg yolks (save the whites). Mix 175 grams of flour and a teaspoon of baking soda and put it in the dough that is piped through. Pour the rhubarb in. Distribute the dough into a large, greased refractory dish or a large pie.

To meringue:
Whip the three egg whites almost rigidly and add gradually 150 grams of flour meal during continuous whipping. Turn 100 grams of chopped chopped walnuts into the pulp and evenly spread it on top of the dough. Bake the cake at the bottom of the oven at 180 degrees for 40-45 minutes. Hot air oven does not work because the marcel becomes too fast dark. It must be light brown. Eat lukewarm with cold whipped cream.