Rhubarb Cake

Ingredients

• 500g Rhubarb
• 250g All-purpose flour
• 1 Päckchen Baking powder
• 200g Granulated sugar
• 1 Päckchen Vanilla sugar
• 3 (mittelgroß) Eggs (medium)
• 150g Butter, softened
• 1 Prise Salt
• 50g Almond flakes
• 2 EL Milk
• 1 EL Breadcrumbs

Instructions

1. Thoroughly wash and trim the rhubarb, peeling off any tough outer strings if necessary. Cut the rhubarb into approximately 1-2 cm wide pieces, mix it with 50g sugar in a bowl, and set aside to macerate.
2. Preheat the oven to 180°C (350°F) top/bottom heat. Thoroughly grease a springform pan (approx. 26 cm diameter) with butter and lightly dust with breadcrumbs to prevent sticking.
3. For the sponge cake, cream the softened butter with 100g sugar, vanilla sugar, and a pinch of salt in a mixing bowl until fluffy. Beat in the eggs one by one until the mixture is light and creamy.
4. Mix the flour with the baking powder and alternately stir it briefly into the butter-egg mixture with 2 tablespoons of milk until a smooth dough forms. Be careful not to overmix the batter.
5. Spread the batter evenly in the prepared springform pan. Distribute the prepared rhubarb pieces on top and gently press them into the dough.
6. Pre-bake the cake in the preheated oven on the middle rack for 30 minutes.
7. In the meantime, beat the egg whites until stiff. Slowly sprinkle in the remaining sugar (50g) until a firm, glossy meringue forms. Gently fold the almond flakes into the meringue.
8. After 30 minutes of baking, remove the cake from the oven. Spread the meringue evenly over the cake and bake for another 15-20 minutes until the meringue is golden brown and slightly caramelized. Keep a close eye on the meringue towards the end of the baking time to prevent it from getting too dark.
9. Remove the cake from the oven and let it cool completely on a wire rack so that the meringue sets well before slicing and serving.

Nutrition