Family · German
Rhubarb Cake
The story
From Karla's family cookbook (2014). This rhubarb cake topped with meringue is a spring classic — the tartness of the rhubarb pairs beautifully with the sweet, crisp topping.
- Prep
- 25 min
- Cook
- 1 h
- Total
- 1 h 25 min
- Servings
- 12
- Difficulty
- medium
Method
Pour boiling water over the rhubarb with a teaspoon of baking soda and leave to drain in a sieve.
Beat 3 egg yolks with 200 g sugar until fluffy. Add cornstarch and rhubarb.
Press the shortcrust pastry into the springform pan. Spread the rhubarb mixture on top.
Bake for 45 minutes at 180°C.
Beat egg whites with 100 g sugar to stiff peaks, spread over the cake and bake for a further 15 minutes.