Main Dish
  1. 80g Shortening (butter/margarine) held at room temperature.
  2. 280g Sugar (to be split 200g and 80g – see method).
  3. 3 Egg yolks.
  4. 6 Egg whites.
  5. 160g Flour.
  6. 1tsp Baking powder.
  7. 6tbsp Milk.
  8. 3-4 Stalks of rhubarb.
  9. 1 Vanilla pod or three drops of vanilla essence.


  1. Peel and cut rhubarb into 3cm long pieces.
  2. Cream the shortening (butter/margarine), add 80g of sugar and the vanilla.
  3. Add 3 egg yolks.
  4. Slowly add flour (premixed with baking powder) and milk.
  5. Spread dough in lined baking tin and distribute rhubarb pieces evenly on top.
  6. Bake 15-20min at 175° Celsius.
  7. In the meantime whip 6 egg whites untll stiff and add 200g sugar.
  8. Distribute on top of partially baked cake and continue baking for a further 15-20min. until meringue is lightly browned.
  9. Enjoy!
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