Bastelesel

Back again – these lovely sour rhubarb leaf stalks! And as they just took me by surprise at the grocery’s last saturday I had to find a quick and easy recipe. A simple sponge cake refined with a meringue top.

For the sponge cake

250 g rhubarb
175 g butter
1 dash of salt
1 bag vanilla sugar
230 g caster sugar
4 eggs
350 g flour
1 bag of baking powder
5 tbsp milk
white chocolate (chopped) if required

Preparations:

Preheat oven at 200°C and grease spring form cake tin.
Wash and slice rhubarb.
Give butter, salt, vanilla sugar and 150g of caster sugar in a large bowl and mix with the whisk of your kitchen machine. Seperate 2 eggs. Stir 2 eggs and 2 egg yolks into butter cream successively. Mix flour and baking power (except 1 tbsp) and incorporate together with milk.
Turn rhubarb slices in remaining flour and fold into cake if liked together with chocolate. Pour into cake tin and bake for 30-35 minutes in the middel of the oven.
In the meantime whisk the egg whites until stiff peaks form. Add 80g of sugar a tablespoon at a time until the mix is glossy.
Spoon the meringue into an icing bag.* Remove your cake from oven 5 minutes before the end of cooking time and pipe meringue gridwise on top. Bake further 5-10 minutes at 160°C until lightly brown. Remove from oven to cool on a baking rack.
*If no icing bag available you can spoon the meringue on top of your cake and simply press light deeps with the back of your spoon.