Name: Rhubarb Meringue Cake
Yield: 0 serving
Ingredients: 80g Shortening (butter/margarine) held at room temperature.; 280g Sugar (to be split 200g and 80g – see method).; 3 Egg yolks.; 6 Egg whites.; 160g Flour.; 1tsp Baking powder.; 6tbsp Milk.; 3-4 Stalks of rhubarb.; 1 Vanilla pod or three drops of vanilla essence.

Ingredients:

Main Dish

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

Procedure

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