User Manual

Cakes and small baked items, desserts and sweet dishes: 151
Rhubarb tart with meringue [Index: ]
MCRC00904061_BO_Rhabarberkuchen-030_F39MCRC00918078_SE_Rhabarberkuchen-017MCRC00903328_NF_Rhabarberkuchen-014_RZ1Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking
To make approx. 20 servings
Universal pan
TOPPING:
1250 g rhubarb
100 g sugar
SPONGE MIXTURE:
225 g butter
200 g sugar
2 sachets vanilla sugar
4 eggs
500 g flour
1 sachet baking powder
1 pinch salt
MERINGUE:
6 egg whites
275 g sugar
IN ADDITION:
Butter for greasing the baking tray
Per serving
201 kcal, 22 g carbs, 11 g fat, 3 g protein, 1,8 BU
PREPARATION
1. Wash and trim the rhubarb and cut into chunks approximately 3 cm long, then place into a bowl.
Sprinkle with the sugar.
2. For the sponge mixture, mix together butter, sugar and vanilla sugar until light and fluffy.
Gradually stir in the eggs.
3. Mix the flour, baking powder and salt and fold into the frothy mixture.
4. Grease the universal pan. Add the sponge mixture and spread evenly.
5. Pat the rhubarb dry and distribute on the mixture. Bake the topped sponge mixture for 20 minutes
as indicated.
6. Meanwhile, beat the egg whites for the meringue until they are stiff, then gradually add the sugar.
7. Spread the egg white mixture over the partially baked rhubarb cake and finish baking as indicated.
Setting procedure:
Top/bottom heating
180 °C
Baking time: 45-55 minutes
Tip:
This cake also works well with
other sour fruit, such as gooseberries or
redcurrants.
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