Rhubarb meringue cake
Opposites attract in the oven: Sour rhubarb meets a sweet meringue top for an irresistible treat.
- Preheat the oven to 180 °C top and bottom heat.
- Chop the peeled rhubarb into pieces that are approx. 2-3 cm long and put aside.
- Mix the ingredients for the cake base until smooth. Start by beat the butter with the egg yolk and vanilla sugar until frothy, then add the remaining ingredients.
Spread the batter evenly in a greased spring form tin (diameter 26 cm). Spread the rhubarb pieces on top and bake for around 30 minutes.
- For the meringue, beat the egg white with a pinch of salt until stiff. Gradually sprinkle in the Hermesetas Granulated and beat until it has dissolved. Spread the egg white over the cake and return to the oven for another 15-30 minutes, until the meringue is slightly brown.
For the base:
For the meringue: