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Cakes & Pastries

Rhubarb Cake with Meringue and Sponge Batter

Prep time
60 min
Portions
1
Difficulty
Easy
2885
kcal
Nutrition · Per portion
Carbs
359.1 g
Protein
45.3 g
Fat
139.5 g

Estimates calculated automatically from the ingredients — not a nutrition declaration.

Rhabarberkuchen mit Baiser und RührteigKI-generiert
Ingredients

For 1 portion

  • Rhubarb
    400 g
  • Wheat flour
    250 g
  • Eggs
    2 Stk
  • ButterOr: margarine, plant-based butter
    150 g
  • SugarOr: sugar substitute, honey
    150 g
  • Baking powder
    1 Pck
  • Vanilla sugar
    1 Pck
  • Vanilla sugar
    ¼ tsp
Method

Step by step

  1. 1

    Prepare sponge batter from butter, sugar, eggs, flour and baking powder.

  2. 2

    Spread on baking sheet, distribute rhubarb pieces on top.

  3. 3

    Beat egg whites with sugar to stiff meringue and place on top.

  4. 4

    Bake in oven at 175°C for about 40 min.

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