Baking with Superfoods

Rhubarb and Meringue Cake

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(1 vote)
Rhubarb and Meringue Cake
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Health Score:
5,1 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 35 min.
Ready in

Ingredients

for
1
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 meringue
3 egg whites
150 grams sugar
1 teaspoon lemon juice
For decoration
1 Daisy (or similar flower)
powdered sugar (for dusting)
For the dough
150 grams Pastry flour
2 tablespoons sugar
100 grams butter
1 egg
1 pinch salt
butter (for the springform pan)
How healthy are the main ingredients?
RhubarbWhipped creamsugarsugarsugaregg

Preparation steps

1.

For the dough, knead the flour, sugar, butter, egg and salt together, then wrap in plastic and refrigerate for one hour. 

2.

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.

3.

Preheat the oven to 180°C (approximately 350°F).

4.

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. 

5.

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.

6.

Let the cake cool to room temperature, then serve immediately, garnished with daisys.