RHUBARB CAKE

With Meringue

Dough

• 200 g. soft butter

• 1 tsp. vanilla sugar

• 175 g. sugar

• 4 eggs

• 100 g. almonds with skin

• 175 g. white flour

• 2 tsp baking soda

• 1 dl. whole milk

Topping

• 400-500 g. fresh or frozen, thawed rhubarb, cut into 1 cm pieces

• 4 egg whites

• 200 g. sugar

Preheat the oven to 180°C hot air. Line a baking tin, 35 x 25 cm, with baking paper. Whip the butter, vanilla sugar and sugar with an electric mixer until the mixture is light and fluffy. Add the eggs one at a time - whip after each time.

Chop the almonds with skin in a food processor until they have a fine structure. Mix with flour and baking soda.

Mix it all together with the butter mixture alternately with the milk. Pour the batter into the baking dish and spread the rhubarb on top.

Whip the egg whites until they are so stiff, that you can turn the bowl upside down without them falling out. Add the sugar little by little while whipping. Then spread the egg whites over the rhubarb.

Bake the cake for approx. 20 minutes, then cover with tin foil so that the meringue does not become too dark. Bake for another 30-35 minutes.

Let the cake cool in the form on a baking rack. serve the cake warm or cold. Enjoy!

Rhubarb is just the epitome of spring. It’s such a fresh and tangy vegetable that is harvested in the spring. Rhubarb can be used for juice, jam, baked goods and desserts. What a joy to collect them yourself in your own garden.

A small piece