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Rhabarberkuchen (Rhubarb-Meringue Cake)
June 3, 2008 - 10:39pm — Anne Mann
Description
My favourite cake in spring, it combines the fresh taste of sour rhubarb with sweet meringue and there is not too much dough, just enough to carry the toppings.
Picking up rhubarb at the Farmers Market.
I finally will have the recipe on this site, and, should I lose the little square piece of paper with the recipe written on both sides by my mother in 1976, I can come here to find it again!
Here are the pictures I took of both sides of the handwritten recipe. Note that the baking powder was forgotten on the list of ingredients.
Ingredients
- 100 g butter
- 100 g sugar
- 4 eggs
- 200 g Flour
- 1 t baking powder
- 1 lemon
- a bit of milk
- 750 g rhubarb
- 260 g icing sugar
Instructions
Beat the butter until soft. Add sugar and egg yolks. Beat everything until creamy. Add grated lemon rind. Mix flour with baking powder and sift into the bowl, adding some milk to reach the right consistency (dough should tear from the spoon).
Cut rhubarb into pieces of approx. 2 cm.
Place dough on greased round cake pan. With floured hands push dough in shape to fill the bottom of the pan. Distribute rhubarb on top of dough.
Bake at 375 Degrees C for 35 Minutes.
In a bowl, combine egg whites with icing sugar and lemon juice. Beat until stiff. Spread on top of rhubarb (after baking it for 35 Minutes) and continue to bake for 15 Minutes.