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Rhubarb cake with meringue hood…

Sep 5th, 2006 by blog | 0

… a german recipe, and therefore really yummy. I’ll add a picture the next time I’m baking it.
It is for 1kg rhubarb and you need to prepare a little bit the day before you are actually baking it.

view the full recipe here

For the dough:
200g flower
1 egg
1 spoon sour cream
paring of 1/2 citron
80g butter (not salted)
80g sugarAll ingredients need to be cold. Toss everything together and mix. The dough will get quite sticky so put it in the fridge for at least an hour. Fit it into a form. Make sure that the seam is buttered so your dough won’t bake on it.It might happen that the dough gets sticky before it is fitted properly in the form. Don’t panic, just pop everything in the freezer for a couple of minutes and continue your forming work . You need to bake it for 15 min so it won’t soak up too much juice from the rhubarb. Preheat the oven and poke some holes into the dough so it won’t form bubbles and destroy your forming work.

For the topping:

1kg rhubarb
2 egg yolk (the egg white is needed for the meringue)
150g sugar (+ some more for )
1 spoon flower
100g sour cream

remove paring of the rhubarb and chop it into small pieces. Add enough sugar so all pieces are coated. Put it in the fridge for 1 night. Remove the juice and pour some hot water over the rhubarb.
Stir egg yolk until it becomes foamy and mix with the sugar, flower, and sour cream. Don’t add the rhubarb just yet.

For the meringue (or baiser):

2 egg white
juice of 1/2 zitrone
150g powder sugar (normal is fine aswell)
(50g almonds)

Mix sugar with the juice. Whisk the egg white but before it is completely stiff mix in the sugar-citron-juice in and continue to whisk it.

Put a little bit meringue on the dough. If you want you can add a layer of almonds to protect the dough further from being soaked by the rhubarb. Mix rhubarb with the egg yolk cream and pure it on the dough. Add the rest of the meringue on top and put it into the oven. 160° C 40 min. If the meringue browns too quickly cover it with baking paper.

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