Rhubarb cake with meringue-top

Ingredients for Rhubarb cake with meringue-top

Instructions for Rhubarb cake with meringue-top

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

Stir margarine creamed with sugar, vanilla, salt and egg yolks. Mix the flour with the baking soda and stir in butter bit by bit the cream together with the milk. Butter the mold and sprinkle with breadcrumbs. Pour the dough into the mold and smooth with a spatula.

Turn the oven on 200 °.

Beat the egg whites until almost stiff and pour sugar in and whip the whole diocese again. Cut the rhubarb into 1-2 cm pieces, and by them in along with the nuts. Butter it on top of the dough and bake the cake in 40-45 min.

Store evt. cake remaining cool and uncovered. Tastes good with whipped cream or creme fraiche