German rhubarb cake with meringue

Name: German rhubarb cake with meringue
Total time: 45 min
Yield: 12 servings
Ingredients: 1.32 lb rhubarb; 2 Tbsps sugar; 0.15 fl. oz vanilla extract; 0.12 tsps salt; 2 large free range eggs; 5.29 oz flour; 1.76 oz almond flakes; 2 tsps baking powder; 3 egg whites

German Rhubarb Cake with Meringue is a delightful dessert perfect for Mother's Day. This recipe covers 6% of your daily requirements of vitamins and minerals. It is ideal for those following a dairy-free and lacto-ovo vegetarian diet. The cake highlights the delicious combination of rhubarb and meringue.

Ingredients

rhubarb

1.32 lb

sugar

2 Tbsps

vanilla extract

0.15 fl. oz

salt

0.12 tsps

free range eggs

2 large

flour

5.29 oz

almond flakes

1.76 oz

baking powder

2 tsps

egg whites

Method

Preheat the oven to 350F Convection. Grease a round 26 cm Spring pan (9 1/2 inch).
Wash, dry and peel the rhubarb.
Cut it in little pieces, mix with 2 tablespoon of sugar and let sit for at least 1/2 hour. It will extract a lot of water that needs to be drained. Pat rhubarb dry for further use.
In a kitchen machine beat together butter, sugar and vanilla extract until the butter is fluffy and the sugar is dissolved. Put in the eggs, one at a time and mix well.
In a separate bowl sift together flour, ground almonds, salt and baking powder, add slowly to the egg mixture. Dont over mix.
Fill dough into the spring pan, top with dried rhubarb and bake for 25 min.
In the mean time prepare the meringue/ baiser topping. Beat egg whites until stiff peaks form. Slowly add the sugar until meringue is firm and shiny.
Spread the meringue evenly over the rhubarb and decorate with almond slices. Return to the oven for another 15 min. Cover the cake with aluminum foil after 5 min. in case the meringue does turn too dark.
Cool completely before removing the cake from the pan.

Nutrition:

200 kcal

Carbs

38 g

Fat

3 g

Protein

4 g

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