Delicious cake with rhubarb and raspberries hidden under a layer of crispy, fluffy meringue!
Ingredients
Rhubarb with Raspberries:
- Sugar: 50 g
- Raspberries: 100 g
- Butter: 20 g
- Potato starch: 20 g
- Honey: 20 g
- Rhubarb: 500 g
- Water: 125 ml
Meringue:
- Sugar: 80 g
- Eggs: 3
- Sliced almonds: 2 tablespoons
Crust:
- Powdered sugar: 25 g
- Vanilla sugar: 1 packet
- Egg: 1
- Butter: 50 g
- Baking powder: 0.5 teaspoon
- Salt: 1 pinch
- Wheat flour: 100 g
Preparation
Step 1: Prepare the Crust
- Sift the flour and powdered sugar onto a board. Add the cold butter and vanilla sugar, then chop it up.
- Add the egg, salt, and baking powder, and knead the dough. Wrap it in plastic wrap and chill in the refrigerator for about 1 hour.
- Cut the chilled dough into cubes about 0.5 cm long and spread them on the bottom of a baking pan.
- Bake for about 13-15 minutes at 180°C.
Step 2: Cook the Rhubarb
- Cut the rhubarb into pieces about 1 cm long and place them in a pan.
- Add sugar, butter, and honey, and sauté briefly.
- In a glass, mix water with potato starch, then pour the mixture into the rhubarb, stirring continuously while heating.
- Finally, add the raspberries and gently mix. Spread the fruit mixture over the baked crust.
Step 3: Add the Meringue
- Beat the egg whites with sugar until stiff peaks form (add the sugar gradually at the end of beating).
- Spread the meringue over the fruit and sprinkle with sliced almonds.
- Bake for about 50 minutes at 170°C. If the meringue starts to brown too much on top, cover it with foil or place an empty baking sheet on the upper shelf of the oven.
Enjoy your delicious rhubarb-raspberry cake with a light, crispy meringue topping!
