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Cakes & Pastries
Rhubarb Cake with Meringue and Sponge Batter
Prep time
60 min
Portions
1
Difficulty
Easy
384
kcal
Nutrition · Per portion
Carbs
49.6 g
Protein
11.7 g
Fat
15.2 g
Ingredients
For 1 portion
- Rhubarb40 g
- Wheat flour35 g
- Eggs1 Stk
- Butter10 g
- Sugar10 g
- Baking powder1 packet
- Vanilla sugar1 packet
- Vanilla sugar¼ tsp
Method
Step by step
- 1
Prepare sponge batter from butter, sugar, eggs, flour and baking powder.
- 2
Spread on baking sheet, distribute rhubarb pieces on top.
- 3
Beat egg whites with sugar to stiff meringue and place on top.
- 4
Bake in oven at 175°C for about 40 min.
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