Now rhubarb is at the start!
It is one of THE messengers of spring and versatile. However, the undisputed classic is and remains the rhubarb pie🍰with an airy, delicious meringue topping.
Sooooo delicious!!
Ideal for Mother's Day, for your colleagues (mine are very happy about it) or for you!
Ingredients:
3 eggs
100 g margarine or butter
200 g sugar
1 vanilla sugar
1 pinch of salt
75 g flour
75 g ground almonds
1 tsp baking powder
3 tablespoons mineral water
400 g rhubarb, peeled
Handful of chopped almonds or hazelnuts
Peel 400 g of rhubarb and cut into pieces. Separate 3 eggs. Insert butterfly.
Beat the 3 egg whites for 1 minute on speed 4 until stiff. Push the beaten egg whites down. Thermomix Run on speed 3 and slowly drizzle in half the sugar (100 g). Pour the beaten egg whites into a bowl and set aside.
For the sponge, add 100 g butter or margarine, remaining 100 g sugar, 1 packet vanilla sugar, 1 pinch salt and 3 egg yolks to the mixing bowl and mix for 40 seconds on speed 5.
Add 75 g flour, 75 g ground almonds, 1 tsp baking powder and 3 tbsp mineral water and mix for 25 seconds on speed 4.
Grease the springform pan and spread the pastry on top. Place the rhubarb on top of the pastry. Spread beaten egg whites on top and bake at 180° for 40-60 minutes. From 40 minutes check the degree of browning.
TIPS: For more variety, simply replace some of the rhubarb with fresh raspberries.
