Rhubarb and Meringue Cake
- For the filling
- 800 grams Rhubarb
- 100 grams sugar
- 300 milliliters Whipped cream
- 3 eggs
- 1 teaspoon Bourbon vanilla powder
- 2 tablespoons sugar
For the dough, knead the flour, sugar, butter, egg and salt together, then wrap in plastic and refrigerate for one hour.
In the meantime, rinse the rhubarb, peel and cut into small pieces. Mix with 100g (approximately 1/2 cup) of sugar and let stand for about 20 minutes.
Preheat the oven to 180°C (approximately 350°F).
Roll out the dough on a floured work surface roll, then place in the greased springform pan, creating an edge. Create fork marks around the edge of the dough. Drain the rhubarb well and spread over the dough. Bake in a preheated oven for about 20 minutes. Combine the cream, sugar, vanilla and eggs. Remove the cake from the oven and pour the cream mixture over the rhubarb. Bake for 15-20 more minutes. Remove when the cream begins to bubble slightly.
In the meantime, beat the egg whites with the sugar and lemon juice until stiff. Remove the cake and spread the meringue over the top. Heat oven to 200°C (approximately 400°F) and bake the cake again until the meringue starts to brown, about 10 minutes.
Let the cake cool to room temperature, then serve immediately, garnished with daisys.