Rharber Cake

A simple but delicious cake recipe:

With this springtime pie, sour really does make fun. The sweet meringue and the mild, crisp pastry soothe the sourness of the rhubarb. A convincing triad – even for those who otherwise do not love the green-red stalks so much.

Knead the ingredients for the short pastry briefly in order. Press the dough into a 26- or 28-centimeter cake pan and pull up the sides.

2. rinse the rhubarb, remove the leaves, perhaps pull off the stalks. Later cut one-centimeter slices, very wide stalks cut in half before.

3. first spread the almond flakes, then the rhubarb evenly on the dough.

Beat the egg whites with a whisk until very firm, then gradually add the powdered sugar and vanilla sugar. Spread the meringue mixture over the rhubarb, or pipe it with a pastry bag.

Bake in a heated oven at 190 °C on the lowest rack for 45 to 55 minutes, cover with parchment paper after the first 5 minutes (no convection heat).

Tips:

1. this shortcrust pastry will be very crumbly. You do not need to let it rest in the refrigerator for a while, as you usually do.

2. add a little salt or half a teaspoon of lemon juice to the egg whites at the beginning. This makes it easier to whip until stiff. Cold also helps: use eggs from the refrigerator. There you should first of the preparations also saucepan and whisk to the

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