Rhubarb Meringue Cake

Ingredients

• 250 g flour
• 1 packet vanilla sugar
• 150 g sugar
• 3 eggs
• 140 g softened butter
• 2 egg yolks
• 1 tbsp Cornstarch
• 5 tbsp whipping cream
• 50 g powdered sugar
• 200 g chopped, peeled rhubarb
• 3 egg whites
• 100 g powdered sugar

Instructions

1. 1.

   Preheat the oven to 200°C (Oven + fan).

2. 2.

   Cream the softened butter with sugar and vanilla sugar, fold in eggs, then add the flour. Pour the batter into a greased pan, smooth the top, and bake for 20 minutes. Remove and let cool completely.

3. 3.

   For the filling, whisk the egg yolks with cornstarch, cream, and powdered sugar over a bain‑marie until frothy. Steam the rhubarb with 3 tbsp water for 1–2 minutes, remove from heat, and allow to cool. Fold the cooled rhubarb into the yolk mixture. Spread this over the cake base and bake at 150°C (Oven + fan) for 25 minutes.

4. 4.

   For the meringue topping, beat the egg whites very stiffly and gradually add powdered sugar until glossy. Spoon the meringue onto the baked filling in decorative swirls and broil at 230°C (Oven + fan) briefly until light brown peaks form. Let cool and unmold.