Free Recipe: Rhubarb Cake with Meringue 🤤

Rhubarb is here!

It's one of THE harbingers of spring and can be used in many ways. The undisputed classic, however, is and remains rhubarb cake 🍰 with a light and delicious meringue topping.

SOOOOO delicious!!

Perfect for Mother's Day, for your colleagues (mine really love it) or for yourself!

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 tbsp mineral water
400 g rhubarb, peeled
Handful of chopped almonds or hazelnuts

Peel 400 g rhubarb and cut into pieces. Separate 3 eggs. Insert butterfly beater.

Whip the 3 egg whites for 1 minute on speed 4 until stiff. Push meringue down. Run Thermomix on speed 3 and slowly sprinkle in half the sugar (100 g). Transfer meringue to a bowl and set aside.

For the batter, add 100 g butter or margarine, remaining 100 g sugar, 1 pkg vanilla sugar, 1 pinch of salt, and 3 egg yolks to the mixing bowl and stir for 40 seconds on speed 5.

Add 75 g flour, 75 g ground almonds, 1 tsp baking powder, and 3 tbsp mineral water and stir for 25 seconds on speed 4.

Grease springform pan and spread batter on it. Place rhubarb on top of the batter. Spread meringue on top and bake at 180° for 40-60 minutes. Check browning after 40 minutes.

TIP: For more variety, simply replace part of the rhubarb with fresh raspberries.