Rhubarb Pie with Nut Meringue

A cake recipe for all foodies:

For the sponge, beat the light butter (or butter) with salt, vanilla sugar, sugar and egg yolks until creamy, add half of the milk and continue to stir until the sugar is completely dissolved. Combine flour and baking powder and fold in briefly with the remaining milk to make a smooth dough.

Spread the dough on a baking sheet (perhaps grease the baking sheet or possibly spread it with parchment paper).

Rinse the rhubarb, cut into small pieces (about 1/2 cm long) and spread evenly over the dough. Preheat the oven to 200 degrees top and bottom heat. Beat the egg whites with the pinch of salt until almost firm, then pour in the sugar and continue beating until the snow is firm and shiny. Finally, briefly stir in the ground nuts.

Spread the nut whites on top of the rhubarb to create a smooth surface. Bake the cake on the middle shelf of the stove for about 35 minutes. Dust with powdered sugar as desired.

Tip: This rhubarb cake tastes exceptionally good when it is still warm. The young rhubarb is still tender and does not need to be peeled or stripped. If you want to tone down the acidity of the fruit, you can first blanch the rhubarb pieces briefly (about two min) in 750 ml of boiling hot water. Before they are added to the dough, the rhubarb pieces must first drain and cool.

arber_nutbai

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